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.
Ingredients
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
Utensils
Instructions
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.
Transfer the dressing to the middle of the oven, beside the turkey. Roast, uncovered, until golden brown and cooked through, 30-35 min. **
Transfer roasted veggies to a serving dish. Drizzle the remaining honey over top.