Roasted Veggie Medley
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Roasted Veggie Medley

Roasted Veggie Medley

with a Sweet Honey Drizzle

The only thing better than a roasted root veggie is a medley of them! We're celebrating their sweet and savoury winter flavours by finishing them off with a drizzle of honey.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time
Cooking Time


serving amount

340 g

Carrot, sticks

2 unit(s)


340 g

Butternut Squash, cubes

2 unit(s)


Not included in your delivery

¼ tsp


2 tbsp


¼ tsp



Nutrition Values

Calories340 kcal
Fat14 g
Saturated Fat2 g
Carbohydrate54 g
Sugar27 g
Dietary Fiber9 g
Protein3 g
Cholesterol0 mg
Sodium430 mg
Trans Fat0 g
Potassium1000 mg
Calcium100 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons


Roast veggies

Peel, then cut the parsnips into 1/4-inch rounds. Toss the carrots, parsnips and squash with half the honey and 2 tbsp oil on a parchment-lined baking sheet. Season with 1/4 tsp salt and 1/4 tsp pepper. Roast in the bottom of the oven, tossing halfway through cooking, until the veggies are golden brown, 40-45 min.

Roast dressing

Transfer the dressing to the middle of the oven, beside the turkey. Roast, uncovered, until golden brown and cooked through, 30-35 min. **

Finish & feast

Transfer roasted veggies to a serving dish. Drizzle the remaining honey over top.