Honey roasted vegetables with rosemary
These honey roasted vegetables with rosemary make a lovely side dish, with a touch of sweetness and a herby hum from the rosemary. A simple recipe packed with flavour and so healthy too! Vegetarian, gluten free and low histamine.
Servings: 4 servings
Ingredients
- 2 medium beetroot
- 2 large carrots diced
- 2 parnsips diced
- 1 large sweet potato diced
- 3-4 rosemary sprigs
- ¼ cup honey
- 2-3 tablespoon olive oil
- pinch salt
- pinch black pepper optional
Instructions
- Preheat the oven to 200C / 390F.
- Place the diced vegetables, with the exception of the beets, in a large baking dish. Drizzle over the olive oil, honey and sprinkle with salt and pepper (if using). Nestle the rosemary sprigs in between the vegetables.
- Drizzle the beets with a little olive oil and then wrap in aluminium foil. Place on a separate baking tray.
- Bake the vegetables for around 45 minutes or until fork tender and with browning on the edges.
- To serve, dice the beetroot and then add into the dish with the other vegetables.
Notes
- Dice the vegetables into pieces of a roughly similar size so they cook evenly in the dish.
- Cook the beets separately as they need to be wrapped, and may also make the other vegetables a little purple!
- black pepper, which scores 2.