Sweet, caramelised roasted vegetables can really make a Sunday dinner or festive meal come together. A great way to get your five-a-day in and use up any vegetables are hanging around in the fridge. You can add fresh rosemary or thyme to the roasting tray too if you want to pack an extra herby punch.
Typical nutritional content (per portion)
3 carrots
2 parsnips
1 small butternut squash
2 red onions
1 beetroot
8 cloves garlic
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons sesame seeds
Freshly ground black pepper
Preheat oven to 180°C fan.
Peel all the vegetables. Take care with the butternut squash, first cut across the wide base to give yourself a stable base to peel the squash downwards on. Divide the peeled butternut squash in half and scoop our the stringy pulp with a teaspoon. Roughly slice the carrots and parsnips whatever shape you like. Chop the onions and beetroot into eighths. Leave the garlic cloves peeled but whole.
Add the vegetables to an oven proof casserole dish, drizzle with the olive oil, freshly ground black pepper and mix to ensure all the vegetables are coated. Roast for 30-40 minutes or until all the vegetables are cooked but not mushy.
About 10 minutes before they are ready, drizzle the honey over the vegetables, and sprinkle them with sesame seeds. Mash the whole garlic cloves and mix the garlicky pulp through the roasted vegetables, then return to the oven for the final 5-10 minutes to caramelise.
