Roast Vegetables

Ingredients

• 200g carrots (3)
• 300g parsnip (2)
• 120g shallots (3)
• 40g garlic (6 cloves)
• 2 sprigs of thyme
• 1 tablespoon runny honey
• 2 tablespoon of olive oil

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4

Method

1. Preheat the oven to 180°c.
2. Peel the carrots, parsnips and shallots. Either chop them into bite-sized pieces or, as we did it, cut them into larger portions. Leave the garlic whole with its skin on.
3. Place the vegetables into a roasting dish, pour over the oil and honey, add the thyme and season it all with salt & pepper. Then mix it all together so that everything is evenly coated.
4. Put the dish into the oven and cook the vegetables for 40 minutes, turning them over half-way through.
5. Remove the dish from the oven, transfer the roasted vegetables into a serving dish and serve.

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Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, up to 1 day to stage 2.
Will leftovers be nice? No.

Notes