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Honey Roasted Root Vegetables

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 500g potatoes
  • 500g parsnips
  • 500g carrots
  • 1 lemon
  • 3g red onion
  • 30ml olive oil
  • 60ml Clear Honey
  • 10ml Robertsons Thyme
  • 10ml Robertsons Lemon Pepper
  • 1 Firstly, wash all of the root vegetables but don't peel them. Slice into large, chunky slices. Cut the lemon in half and cut the red onions into quarters.
  • 2 Place all of the vegetables and the lemon into an oven tray and drizzle with the olive oil and honey. Season with Robertsons Thyme and Robertsons Lemon Pepper.
  • 3 Place in a pre-heated oven 180°C for about 30 - 40 minutes or until the vegetables are golden and tender. Whilst cooking, occasionally remove the tray from the oven to coat all of the vegetables in the glaze.