Honey and pepper roasted roots
Sunday, 5th November 2017 by Chen

This is one of those incredibly versatile recipes that works with lots of root veg. Use whatever you have to hand - either singly or a mixture.


3 tbsp olive oil

5 parsnips, peeled and cut into long sticks 

5 medium carrots, peeled and cut into long slices

1 large celeriac, peeled and cut into chunks 

2 tbsp clear honey

2 tsp black peppercorns, roughly cracked


Heat oven to 220C. Heat oil in a roasting tin on top of the stove, then throw in the vegetables and fry for 5-8 mins until they begin to brown. Place the tray in the oven for about 40 mins, shaking pan occasionally until golden brown and soft.

Stir the honey, pepper and a sprinkling of salt into the vegetables, then return to the oven for 5 mins to warm the honey through.