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Roasted root vegetables with honey, cumin and thyme

Name: Roasted root vegetables with honey, cumin and thyme
Yield: 6
Ingredients: 2 turnips, peeled and cubed; 3 large parsnips, peeled and cubed; 3 beetroot, peeled and cubed; 1 celeriac, peeled and cubed; 10 baby potatoes, halved; 10 baby carrots, halved; 2 red onions, peeled and cubed; 1 large sweet potato, peeled and cubed; 10ml (2 tsp) cumin seeds; a few sprigs fresh thyme; 45ml (3 tbsp) olive oil; salt and freshly ground black pepper, to taste; 30ml (2 tbsp) honey

June 8, 2010 (Last Updated: January 11, 2019)

Roasted root vegetables with honey, cumin and thyme recipe

Roasted root vegetables with honey, cumin and thyme are the perfect side dish. Make your veggies irresistibly delicious with these sweet, slightly spicy and fresh flavours.

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Roasted root vegetables with honey, cumin and thyme

Serves: 6

Cooking Time: 1 hr 10 mins

Ingredients

2 turnips, peeled and cubed
3 large parsnips, peeled and cubed
3 beetroot, peeled and cubed
1 celeriac, peeled and cubed
10 baby potatoes, halved
10 baby carrots, halved
2 red onions, peeled and cubed
1 large sweet potato, peeled and cubed
10ml (2 tsp) cumin seeds
a few sprigs fresh thyme
45ml (3 tbsp) olive oil
salt and freshly ground black pepper, to taste
30ml (2 tbsp) honey

Instructions

Preheat the oven to 190°C.

Mix the vegetables in a large roasting tray, keeping the beetroot to one side so that it doesn’t make the rest pink. Add the cumin, thyme and oil, toss to coat and season.

Roast for about 1 hour, turning often, ensuring that you keep the beetroot as separate as possible. If the vegetables get too brown, cover them with foil.

When all the vegetables are soft, remove them from the oven and pour over the honey in a thin stream. Return to the oven for 5 minutes, then stir well and serve.