EasyVeganGrilling
Honey-Glazed Roasted Root Vegetables
45 min
4.7 (89 reviews)
By Nadia Okafor
VeganSide dishAutumnRoasted
Caramelized, golden, and impossibly good alongside any main. A crowd-pleasing side for every season.
Servings
4
Ingredients
- 2 large carrots, cut into chunks
- 2 parsnips, cut into chunks
- 1 large beetroot, cut into wedges
- 2 red onions, cut into wedges
- 1 whole garlic bulb, halved crosswise
- 3 tbsp olive oil
- 2 tbsp runny honey
- 1 tbsp balsamic vinegar
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper
Method
- 1
Preheat oven to 200 °C (180 °C fan). Line a large roasting tray with baking paper.
- 2
Spread all the vegetables and garlic on the tray in a single layer. Drizzle with olive oil, season generously, and toss to coat.
- 3
Roast for 25 minutes, turning halfway, until the edges are starting to caramelise.
- 4
Mix together the honey and balsamic vinegar. Drizzle over the vegetables and return to the oven for a further 15–20 minutes until sticky and golden.
- 5
Squeeze the roasted garlic from its skin over the vegetables and scatter with thyme. Serve immediately.
