British
Roasted Root Vegetables
Easy · 45 min
Serves 6BritishVegetarianVeganDairy-freeGluten-freeNut-free
Caramelised carrots, parsnips and beetroot with rosemary and honey. Sweet, earthy and oven-simple.
45 minTotal time
6Serves
3Steps
BritishCuisine
Method
- Prep
Prep and coat
Toss vegetables with oil, honey, rosemary and salt on a large tray.
Why: Single layer ensures even caramelisation.
Cook from here - Finish
Roast
Roast at 200°C for 35–40 minutes, turning once, until golden and tender.
Why: High heat drives off moisture and concentrates sweetness.
Cook from here - Serve
Finish
Drizzle with a little extra honey if desired. Serve hot.
Why: A final drizzle adds gloss and sweetness.
Cook from here
Chef's tip
Cut harder vegetables slightly smaller so everything finishes together.
