Honey-Roasted Summer Vegetables

13 ingredients
10 steps

Ingredients

  • 10 ounces baby carrots
  • 10 ounces medium beets
  • 12 shallots, peeled, halved if large
  • 3 bay leaves
  • 3 sprigs thyme
  • 3 tablespoons olive oil
  • salt & freshly ground black pepper
  • 7 ounces asparagus tips
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons honey
  • 2 teaspoons coriander seeds, lightly crushed
  • 2 teaspoons cumin seeds, lightly crushed
  • 2 tablespoons pumpkin seeds or 2 tablespoons sunflower seeds

Directions

  1. 1
    Set the oven to 400F.
  2. 2
    Trim the carrots and halve lengthways if large.
  3. 3
    Remove any shoots and roots on the beets and then quarter or cut into thin wedges.
  4. 4
    In a large roasting tin, spread out the carrots, beets and shallots in one layer.
  5. 5
    Tuck in the bay leaves and thyme sprigs.
  6. 6
    Drizzle with the oil and season.
  7. 7
    Roast in the oven for 40 minutes.
  8. 8
    Stir in the asparagus and drizzle with the vinegar and honey.
  9. 9
    Sprinkle with the spices and seeds and roast for another 20 mins until the vegetables are tender, stirring occasionally.
  10. 10
    (Not suitable for freezing).

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