Honey-roasted vegetables

Recipes

loveFOOD
0 Comments

These honey-roasted vegetables are an excellent side to serve with roasted meat or a vegetarian alternative, and are easy to cook as everything's roasted in one tray.

Cook's tip: to make a substantial salad dish, simply add a bag of salad leaves or rocket, any meat, a sprinkling of nuts and seeds or cheese, like feta or goats' cheese.

Ingredients

300 g small organic potatoes, halved
300 g butternut squash, cut into slices
4 red onions, halved
1 garlic bulb, halved horizontally
2 tbsp extra-virgin olive oil
2 tbsp honey
0.2 lemon, trimmed and sliced thinly
250 g cooked beetroot, drained and cut into wedges
2 tbsp half-fat crème fraîche
0.5 tsp cider vinegar

10.6 oz small organic potatoes, halved
10.6 oz butternut squash, cut into slices
4 red onions, halved
1 garlic bulb, halved horizontally
2 tbsp extra-virgin olive oil
2 tbsp honey
0.2 lemon, trimmed and sliced thinly
8.8 oz cooked beetroot, drained and cut into wedges
2 tbsp half-fat crème fraîche
0.5 tsp cider vinegar

10.6 oz small organic potatoes, halved
10.6 oz butternut squash, cut into slices
4 red onions, halved
1 garlic bulb, halved horizontally
2 tbsp extra-virgin olive oil
2 tbsp honey
0.2 lemon, trimmed and sliced thinly
8.8 oz cooked beetroot, drained and cut into wedges
2 tbsp half-fat crème fraîche
0.5 tsp cider vinegar

Details

Cuisine: Vegetarian
Recipe Type: Side
Difficulty: Easy
Preparation Time: 15 mins
Cooking Time: 50 mins
Serves: 4

Step-by-step

Preheat the oven to 200°C/400°F/gas mark 6.
Toss the potatoes, squash, red onions and garlic in a bowl with 1.5 tablespoons of the oil and 1 tablespoon of the honey and season. Spread over a large baking parchement-lined roasting tray and roast for 20 minutes. Toss the vegetables, adding the sliced lemon and roast for another 20 minutes.
Toss the beetroot wedges with the remaining olive oil and add to the roasting tray. Drizzle the remaining honey over the vegetables and roast for a final 10 minutes.
Remove the tray from the oven and take out the garlic. Squeeze the cloves into a bowl and mash with the back of a fork. Stir in the crème fraîche, vinegar and seasoning. Add 1–2 tablespoons water if you want to make the dressing looser.
Arrange the roasted vegetables on a platter and serve with the garlic crème fraîche.

This recipe and image is courtesy of Waitrose & Partners and can be found on the recipe page along with thousands of other recipes.

You might also like:

Roasted spicy squash, nuts and beans

Butternut squash salad with labneh and chilli

Baked sweet potato

Comments

Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature