The season is changing and we’re in the mood for a taste of something new. Here’s a favourite – even better than the original
1 1/2 kg mixed root vegetables – any selection of parsnips, kumara, baby carrots, turnips and beetroot, Jerusalem artichokes, celeriac,
whole unpeeled garlic cloves (we used 2 beetroot, 2 parsnips, 3 carrots, 2 kumara, 1/2 butternut pumpkin and 2 The Fresh Grower fennel bulbs)
4 tbsp olive oil
1 tsp allspice
1/2 tsp chilli flakes
1/4 cup honey
3 tbsp balsamic vinegar
1 tbsp finely chopped rosemary
sea salt and freshly ground pepper
Preheat the oven to 180˚C.
Scrub the vegetables, only peeling if necessary. Peel the larger vegetables and cut into large chunks or wedges. Place in a single layer on a large lined baking tray.
Combine the remaining ingredients in a small bowl and drizzle over the vegetables, mixing well with your hands to coat evenly. Season generously and roast for about 40 minutes, turning the vegetables occasionally until they are glazed and tender. Serves 8
