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Roasted Veggie Medley
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Roasted Veggie Medley

Roasted Veggie Medley

with 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 Time50 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Carrot

360 g

Parsnip

340 g

Butternut Squash, cubes

2 tbsp

Honey

7 g

Parsley

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories140 kcal
Fat5 g
Saturated Fat1 g
Carbohydrate25 g
Sugar8 g
Dietary Fiber4 g
Protein2 g
Cholesterol0 mg
Sodium130 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.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Peeler

Instructions

Roast veggies
1

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

Bake veggie add-on
2

Did you order a veggie add-on? Transfer veggie add-on to the middle of the oven, beside turkey, and bake as directed.

Finish and feast
3

Roughly chop parsley. Transfer veggies to a serving dish, then cover with foil to keep warm. When ready to serve, drizzle remaining honey over top. Sprinkle with parsley.