Honey-roasted vegetables
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
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.
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