Name: Honey-glazed roasted vegetables
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: Serves 4
Ingredients: 1 bunch baby carrots, scrubbed or peeled, ends trimmed, left whole or 3 medium carrots cut into batons; 80 ml (2½ fl oz/¼ cup) olive oil; 1 red onion, cut into thin wedges; 3 thyme sprigs; 2 tablespoons honey; 1 tablespoon balsamic vinegar; 2–3 parsnips (about 400–500 g/14 oz–1 lb 2 oz); 600 g (1 lb 5 oz) waxy potatoes, scrubbed and halved (quarter any large ones)

Katy Holder

Honey-glazed roasted vegetables

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

These vegetables are a great accompaniment to so many meals. This dish is particularly useful if you need your oven to cook other dishes. The ingredients can easily be doubled to serve more.

Ingredients

2–3 parsnips (about 400–500 g/14 oz–1 lb

Side dish
Gluten-free
Vegetarian

Method

Trim the parsnips and peel. Halve lengthways and remove the core from the top part. Quarter the parsnips if they are particularly large, or leave in halves.

Heat 2 tablespoons of the oil in a large frying pan over medium heat and fry the parsnips, carrots and potatoes (in batches if necessar

Preparation info

Serves

Difficulty

Ready in

Appears in

Ingredients

Method