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Organic honey-roasted vegetables
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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.
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.
This recipe appeared within the December 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
Per serving (4) 1130kJ
This recipe was first published in November 2018.