A colourful medley of root vegetables roasted until deeply caramelised, finished with a honey glaze and fresh flat-leaf parsley. The beetroot is cooked separately in a foil parcel to prevent it from staining the other vegetables.
2piece
4tbsp
4clove
1bunch
300g
300g
300g
0.5tsp
6piece
2piece
300g
1tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 4tbsp | — | — | |
| 3 | | 4clove | — | — | |
| 4 | | 1bunch | — | — | |
| 5 | | 300g | — | — | |
| 6 | | 300g | — | — | |
| 7 | | 300g | — | — | |
| 8 | 1tsp | — | — | ||
| 9 | | 0.5tsp | — | — | |
| 10 | | 6piece | — | — | |
| 11 | | 2piece | — | — | |
| 12 | | 300g | — | — | |
| 13 | | 1tbsp | — | — |
Preheat the oven to 200 °C.
Peel the red onions, discarding the papery skins.
Red onion · 2 piece
Pour the olive oil into the large bowl.
Light olive oil · 4 tbsp
Add the onion wedges to the olive oil in the bowl.
Place the garlic cloves on the now-clear chopping board.
Garlic clove · 4 cloveLay the garlic cloves on the chopping board and press down firmly with the flat of a knife to bruise them.
Slide the crushed garlic cloves off the board onto a small plate and set aside.
Roughly chop the flat-leaf parsley on the board.
Flat-leaf parsley · 1 bunchTip the chopped parsley into a small bowl and set aside.
Rinse the carrots under cold running water.
Carrots · 300 g
Lift the rinsed carrots from the colander onto the chopping board.
Peel the rinsed carrots, discarding the skins.
Cut the peeled carrots into even batons.
Add the carrot batons to the red onion mixture in the bowl.
Rinse the parsnips under cold running water.
Parsnips · 300 gLift the rinsed parsnips from the colander onto the chopping board.
Peel the rinsed parsnips, discarding the skins.
Cut the peeled parsnips lengthways into quarters.
Add the parsnip quarters to the carrot mixture in the bowl.
Rinse the swede under cold running water.
Swede · 300 gLift the rinsed swede from the colander onto the chopping board.
Peel the rinsed swede, discarding the skin.
Cut the peeled swede into even cubes.
Add the swede cubes to the carrot mixture in the bowl.
Add the crushed garlic cloves to the carrot mixture in the bowl.
Add the flaky sea salt to the carrot mixture in the bowl.
Add the black pepper to the carrot mixture in the bowl.
Ground black pepper · 0.5 tspToss everything in the bowl thoroughly so all the vegetables are evenly coated in oil and seasoning.
Add the fresh thyme sprigs to the oiled and seasoned vegetables.
Fresh thyme sprigs · 6 pieceAdd the fresh rosemary sprigs to the carrot mixture in the bowl.
Fresh rosemary sprigs · 2 pieceRinse the beetroot under cold running water.
Beetroot · 300 gLift the rinsed beetroot from the colander onto the chopping board.
Peel the rinsed beetroot, discarding the skins.
Cut the peeled beetroot into even wedges.
Lay a sheet of kitchen foil on the baking tray and transfer the beetroot wedges onto the centre of it.
Fold the kitchen foil up and crimp the edges firmly to seal the beetroot into a tight parcel.
Tip the herb-seasoned vegetables from the bowl into the roasting tin, then place the foil parcel with the beetroot alongside them.
Slide the roasting tin into the oven.
Roast the vegetables for 35 minutes.
Using oven gloves, carefully remove the roasting tin from the oven and set it on a heatproof surface.
Carefully open the foil parcel, folding back the edges to expose the cooked beetroot inside.
Tip the cooked beetroot from the opened foil parcel into the roasting tin with the other vegetables.
Drizzle the runny honey over the roasted vegetables with the beetroot in the tin.
Runny honey · 1 tbspToss everything together gently so the honey coats all the vegetables evenly.
Slide the roasting tin back into the oven.
Roast for a further 12 minutes until the vegetables are deeply caramelised and the honey glaze is sticky; the swede and beetroot should be soft right through, so give them a few minutes more if not.
Using oven gloves, remove the roasting tin from the oven.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Preheat the oven to 200 °C.⏱ 10 min |
| 2 | 2 piece | | Peel the red onions, discarding the papery skins.⏱ 1 minResultPeeled red onion |
| 3 | Peeled red onionstep 2 | | Cut each peeled red onion into wedges.⏱ 1 minResultWedge-cut red onionsused in step 5 |
| 4 | 4 tbsp | | Pour the olive oil into the large bowl.⏱ 30sResultLight olive oil |
| 5 | Wedge-cut red onionsstep 3 | | Add the onion wedges to the olive oil in the bowl.⏱ 20sResultLight olive oil and wedge-cut red onions |
| 6 | 4 clove | | Place the garlic cloves on the now-clear chopping board.⏱ 10sResultGarlic clove |
| 7 | Garlic clovestep 6 | | Lay the garlic cloves on the chopping board and press down firmly with the flat of a knife to bruise them.⏱ 1 minResultCrushed garlic cloves |
| 8 | Crushed garlic clovesstep 7 | | Slide the crushed garlic cloves off the board onto a small plate and set aside.⏱ 10sResultCrushed garlic clovesused in step 26 |
| 9 | 1 bunch | | Roughly chop the flat-leaf parsley on the board.⏱ 2 minResultChopped parsley |
| 10 | Chopped parsleystep 9 | | Tip the chopped parsley into a small bowl and set aside.⏱ 10sResultChopped parsleyused in step 50 |
| 11 | 300 g | | Rinse the carrots under cold running water.⏱ 30sResultRinsed carrots |
| 12 | — | | Lift the rinsed carrots from the colander onto the chopping board.⏱ 10sResultRinsed carrots |
| 13 | — | | Peel the rinsed carrots, discarding the skins.⏱ 1 minResultPeeled carrots |
| 14 | — | | Cut the peeled carrots into even batons.⏱ 1 minResultBaton-cut carrots |
| 15 | Baton-cut carrotsstep 14 | | Add the carrot batons to the red onion mixture in the bowl.⏱ 20sResultBaton-cut carrots and light olive oil and wedge-cut red onions |
| 16 | 300 g | | Rinse the parsnips under cold running water.⏱ 30sResultRinsed parsnips |
| 17 | — | | Lift the rinsed parsnips from the colander onto the chopping board.⏱ 10sResultRinsed parsnips |
| 18 | — | | Peel the rinsed parsnips, discarding the skins.⏱ 1 minResultPeeled parsnips |
| 19 | — | | Cut the peeled parsnips lengthways into quarters.⏱ 1 minResultQuartered parsnips |
| 20 | Quartered parsnipsstep 19 | | Add the parsnip quarters to the carrot mixture in the bowl.⏱ 20sResultBaton-cut carrot mixture |
| 21 | 300 g | | Rinse the swede under cold running water.⏱ 30sResultRinsed swede |
| 22 | — | | Lift the rinsed swede from the colander onto the chopping board.⏱ 10sResultRinsed swede |
| 23 | — | | Peel the rinsed swede, discarding the skin.⏱ 1 minResultPeeled swede |
| 24 | — | | Cut the peeled swede into even cubes.⏱ 1 minResultCubed swede |
| 25 | Cubed swedestep 24 | | Add the swede cubes to the carrot mixture in the bowl.⏱ 20sResultBaton-cut carrot mixture |
| 26 | Crushed garlic clovesstep 8 | | Add the crushed garlic cloves to the carrot mixture in the bowl.⏱ 20sResultBaton-cut carrot mixture |
| 27 | 1 tsp | | Add the flaky sea salt to the carrot mixture in the bowl.⏱ 20sResultBaton-cut carrot mixture |
| 28 | 0.5 tsp | | Add the black pepper to the carrot mixture in the bowl.⏱ 20sResultBaton-cut carrot mixture |
| 29 | — | | Toss everything in the bowl thoroughly so all the vegetables are evenly coated in oil and seasoning.⏱ 1 minResultOiled and seasoned vegetables |
| 30 | 6 piece | | Add the fresh thyme sprigs to the oiled and seasoned vegetables.⏱ 20sResultOiled and seasoned vegetables and fresh thyme sprigs |
| 31 | 2 piece | | Add the fresh rosemary sprigs to the carrot mixture in the bowl.⏱ 20sResultOiled and seasoned vegetable mixtureused in step 38 |
| 32 | 300 g | | Rinse the beetroot under cold running water.⏱ 30sResultRinsed beetroot |
| 33 | — | | Lift the rinsed beetroot from the colander onto the chopping board.⏱ 10sResultRinsed beetroot |
| 34 | — | | Peel the rinsed beetroot, discarding the skins.⏱ 1 minResultPeeled beetroot |
| 35 | — | | Cut the peeled beetroot into even wedges.⏱ 1 minResultBeetroot wedges |
| 36 | Beetroot wedgesstep 35 | | Lay a sheet of kitchen foil on the baking tray and transfer the beetroot wedges onto the centre of it.⏱ 1 minResultBeetroot wedges |
| 37 | — | | Fold the kitchen foil up and crimp the edges firmly to seal the beetroot into a tight parcel.⏱ 1 minResultFoil-wrapped beetrootused in step 43 |
| 38 | Oiled and seasoned vegetables and fresh thyme sprigs and fresh rosemary sprigsstep 31 | | Tip the herb-seasoned vegetables from the bowl into the roasting tin, then place the foil parcel with the beetroot alongside them.⏱ 1 minResultOiled and seasoned vegetable mixture |
| 39 | — | | Slide the roasting tin into the oven.⏱ 10sResultHerb-seasoned vegetables |
| 40 | — | | Roast the vegetables for 35 minutes.⏱ 35 minResultPartially roasted root vegetables |
| 41 | — | | Using oven gloves, carefully remove the roasting tin from the oven and set it on a heatproof surface.⏱ 1 minResultPartially roasted root vegetables |
| 42 | — | | Carefully open the foil parcel, folding back the edges to expose the cooked beetroot inside.⏱ 1 minResultFoil-unwrapped cooked beetroot |
| 43 | Foil-wrapped beetrootstep 37 | | Tip the cooked beetroot from the opened foil parcel into the roasting tin with the other vegetables.⏱ 1 minResultRoasted vegetables with beetroot separated |
| 44 | 1 tbsp | | Drizzle the runny honey over the roasted vegetables with the beetroot in the tin.⏱ 20sResultRoasted vegetables with beetroot separated and runny honey |
| 45 | — | | Toss everything together gently so the honey coats all the vegetables evenly.⏱ 1 minResultHoney-glazed vegetables with separated beetroot |
| 46 | — | | Slide the roasting tin back into the oven.⏱ 10sResultHoney-glazed vegetables with separated beetroot |
| 47 | — | | Roast for a further 12 minutes until the vegetables are deeply caramelised and the honey glaze is sticky; the swede and beetroot should be soft right through, so give them a few minutes more if not.⏱ 12 minResultRoasted root vegetables |
| 48 | — | | Using oven gloves, remove the roasting tin from the oven.⏱ 20sResultRoasted root vegetables |
| Total Time | 1 hr 10 min | ||
| Nutrient | per serving |
|---|---|
| 310kcal | |
| 5g | |
| 14g | |
| 2g | |
| 45g | |
| 21g | |
| 11g | |
| 757mg |
A colourful medley of root vegetables roasted until deeply caramelised, finished with a honey glaze and fresh flat-leaf parsley. The beetroot is cooked separately in a foil parcel to prevent it from staining the other vegetables.
What you’ll doYou will prep six vegetables separately — keeping the beetroot apart from the rest — coat everything in oil, seasoning, and herbs, then roast in two stages. The beetroot travels into the oven sealed in a foil parcel to prevent it staining the other vegetables, and is only combined with them midway through when you open the parcel, add honey, and return the tin to the oven. The final minutes caramelise the honey into a sticky glaze, and the dish is finished with fresh parsley at the table.
