Honey and Caraway Roasted Root Vegetables

Cook Time 1 hour

Serves 4

Ingredients

2 carrots, cut into chunks

2 parsnips, cut into chunks

1 small sweet potato, cubed

1 red onion, cut into quarters

1 small beetroot, cut into wedges

2 tbsp olive oil

2 tbsp honey, plus extra to finish

1 tsp caraway seeds

Salt and black pepper

To Serve (optional)

Fetta, to garnish

Method

Preheat oven to 210°C.

Toss all vegetables (except beetroot) with olive oil, honey, caraway seeds, salt and pepper until evenly coated.

Spread onto a large lined baking tray in a single layer.

Place the beetroot in the empty bowl and toss with the remaining honey mixture, then arrange on the tray. This helps keep them from staining other vegetables.

Roast for 45 minutes, turning halfway, until caramelised and tender.

Finish with an extra drizzle of honey, a crumble of fetta and a pinch of salt.