zoom Organic honey-roasted vegetables
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    Organic honey-roasted vegetables

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    Organic honey-roasted vegetables

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 5 minutes

    Serves: 4-6


    300g small organic potatoes, halved
    300g organic butternut squash, cut into 1cm slices
    4 organic red onions, halved
    1 organic garlic bulb, halved horizontally
    2 tbsp organic extra virgin olive oil
    2 tbsp Rowse Organic Honey
    ¼ organic lemon, trimmed and sliced thinly
    250g organic cooked beetroot, drained and cut into wedges
    2 tbsp organic half fat crème fraîche
    ½ tsp organic cider vinegar


    1. Preheat the oven to 200°C, gas mark 6. Toss the potatoes, squash, red onions and garlic in a bowl with 1½ tbsp oil and 1 tbsp honey; season. Spread over a large parchment-lined roasting tray and roast for 20 minutes. Toss the vegetables, adding the sliced lemon, and roast for another 20 minutes.

    2. Toss the beetroot wedges with the remaining ½ tbsp oil and add to the roasting tray. Drizzle the remaining 1 tbsp honey over the vegetables and roast for a final 10 minutes.

    3. Remove the tray from the oven and take out the garlic. Squeeze the cloves into a bowl and mash with the back of a fork. Stir in the crème fraîche, vinegar and 1-2 tsp water to make a loose dressing; season. Arrange the roasted vegetables on a platter and serve with the garlic crème fraîche.

    Cook's tip

    Add a bag of Duchy Organic Baby Leaf & Rocket Salad to the roasted vegetables to create a lovely, substantial side salad that can be served with Christmas cold cuts or Boxing Day ham.

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    This recipe appeared within the December 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores


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    3 stars