Ingredients
4 Carrots, peeled and cut into chunks
4 Parsnips, peeled and cut into chunks
1 Beetroot, cut into wedges (optional - for colour)
300g Brussels Sprouts, halved
2 tbsp olive oil
Salt and black pepper
A few sprigs of fresh thyme
2 tbsp of the farmhouse Heather honey
Juice of 1/2 a lemon
1/3 cup mixed seeds ( pumpkin, sunflower, sesame)
Preparation
1. Preheat the oven to 200°C.
2. Arrange the carrots, parsnips, beetroot, and Brussels sprouts on a baking tray.
3. Drizzle with olive oil, season with salt, black pepper, and thyme, and toss to coat.
4. Roast for 25 minutes.
5. In a small bowl, mix the honey with the lemon juice.
6. Remove the tray from the oven, pour over the honey glaze, add the mixed seeds,
and toss everything well.
7. Return to the oven for a further 10–15 minutes, until the vegetables are caramelised
and the seeds lightly toasted.
8. Serve hot with an extra drizzle of honey if desired. Adjust seasoning to taste.
Chef's Tip: For a festive version, add smoked pancetta and dried cranberries during the final 10
minutes of roasting