Pepper & honey-roasted roots

The perfect warming veggie dish for any roast dinner

  • Prep:10 mins
    Cook:55 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 129
  • fat 5g
  • saturates 1g
  • carbs 19g
  • sugars 3g
  • fibre 7g
  • protein 3g
  • salt 1.19g


  • 3 tbsp olive oil
  • 5 medium carrots, peeled and cut into long slices
  • 1 large celeriac, peeled and cut into chunks
  • 5 parsnips, peeled and cut into long sticks
  • 2 tbsp clear honey
  • 2 tsp black peppercorns, roughly cracked


  1. Heat oven to 220C/fan 200C/gas 7. Heat oil in a roasting tin on top of the stove, then throw in the vegetables and fry for 5-8 mins until they begin to brown. Place the tray in the oven for 40-50 mins, shaking pan occasionally until golden brown and soft.

  2. Stir the honey, pepper and a sprinkling of salt into the vegetables, then return to the oven for 5 mins to warm the honey through.

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