Simple yet delicious, this side dish from Riverford Organic Farmers is one you have to try!
Here, the recipe calls for a hearty helping of carrots and turnips, but you can really have fun testing it on all your favourite root veggies.
Once cooked, they go perfectly with a tender joint of meat, or even with couscous and feta.
Why not give it a go?
Servings: 8 people
Cook time: 45 minutes
● 6 carrots, washed and trimmed, and cut in half lengthways (if large)
● 4 turnips, peeled and cut into wedges
● 2 tbsp olive oil
● 1 tbsp balsamic vinegar
● Salt and Pepper
● 3 sprigs of fresh thyme
● 2 tbsp, clear honey
Preheat the oven to 200℃ (390℉).
Put the veg in a large baking dish and toss with oil and vinegar.
Season to taste, then scatter with thyme.
Cover the dish with foil and roast in the oven for 20 minutes.
Take the dish out, then toss the veg in the honey.
Put the dish back in the oven, without the foil, and roast the veg uncovered for another 15-20 minutes, until the carrots and turnips are perfectly tender.
Vegan: To make this dish vegan, try using a vegan-friendly honey alternative.
To store: Once the veg is cool, put it in an airtight container and keep it in the fridge for up to 2 days.