Honey-Roasted Summer Vegetables |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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These sweet mixed vegetables would go great with roast chicken, beef, lamb and pork. Ingredients:
10 ounces baby carrots |
10 ounces medium beets |
12 shallots, peeled, halved if large |
3 bay leaves |
3 sprigs thyme |
3 tablespoons olive oil |
salt & freshly ground black pepper |
7 ounces asparagus tips |
2 tablespoons balsamic vinegar |
3 tablespoons honey |
2 teaspoons coriander seeds, lightly crushed |
2 teaspoons cumin seeds, lightly crushed |
2 tablespoons pumpkin seeds or 2 tablespoons sunflower seeds |
Directions:
1. Set the oven to 400°F.
2. Trim the carrots and halve lengthways if large. Remove any shoots and roots on the beets and then quarter or cut into thin wedges.
3. In a large roasting tin, spread out the carrots, beets and shallots in one layer. Tuck in the bay leaves and thyme sprigs. Drizzle with the oil and season. Roast in the oven for 40 minutes.
4. Stir in the asparagus and drizzle with the vinegar and honey. Sprinkle with the spices and seeds and roast for another 20 mins until the vegetables are tender, stirring occasionally. (Not suitable for freezing).
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