Golden and glossy, this dish turns simple root vegetables into something warm and coppery-sweet, as Wild Nectar honey caramelises around caraway seeds in the oven's heat. Serve it piled alongside a Sunday roast, tossed through a grain salad, or eaten straight off the tray with a spoon of yoghurt and a scatter of herbs
Recipe by: Justine Schofield
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.