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Roasted Veggie Medley

Roasted Veggie Medley

with a Sweet Honey Drizzle

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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 TimeNaN minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Carrot, sticks

360 g

Parsnip

340 g

Butternut Squash, cubes

2 tbsp

Honey

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories70 kcal
Fat2.5 g
Saturated Fat0.3 g
Carbohydrate12 g
Sugar4 g
Dietary Fiber2 g
Protein1 g
Cholesterol0 mg
Sodium65 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Peeler
Measuring Spoons
Instructions
Instructionsarrow up iconarrow up icon
1

This is the 6 person recipe. Start this recipe at the 1hr 30min mark.

Before starting, preheat the oven to 425°F. Wash and dry all produce. 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.

2

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

3

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