OVEN ROASTED VEGETABLES WITH THYME AND HONEY
Ingredients
- 450g/1lb potatoes
- 450g/1lb parsnips
- 450g/1lb carrots
- 1 lemon
- 225g/½lb red onions
- virgin olive oil
- 5 tbsp clear honey
- thyme
- salt and freshly ground black pepper
Directions
- Firstly
- wash all the root vegetables but don't peel them. Then slice into large chunky slices. Cut the lemon in half and cut the red onions into quarters.
- Place all the vegetables into an oven tray and drizzle with olive oil and honey. Add some sprigs of fresh thyme and season well. Place in a preheated oven 180C/350F/Gas 4 for 30-40 minutes to cook all the vegetables. Remove from the oven from time to time to coat all the vegetables in the glaze and serve.
