Honey roast vegetables

This dish combines root vegetables with peppers and courgettes to give a different flavour to traditional ratatouille. I often find that when you see ratatouille it is almost a stew with vegetables swimming in a tomato and oil sauce. When I spent some time in France in my teens, I was served a delicious dish of ratatouille in which all of the vegetables had been cooked at times appropriate to their requirements – aubergine first, courgette last – and the tomato was there as a component not to make a sauce. I have to say it tasted wonderful and looked colourful and fresh. Although I have cooked all of the vegetables in this dish together, I cut them larger or smaller to suit their cooking times. 

If I have any over, I use them to make a delicious soup using vegetable stock and some more herbs, then heating through and blitzing. Serve with a swirl of cream and some crusty croutons. 

Honey roast vegetables

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 2

Ingredients

  • 1 sweet potato
  • 1 leek
  • 1 red onion
  • small celeriac
  • 1 courgette
  • 2 carrots
  • salt and pepper
  • 3 tbsp olive oil
  • 2 tbsp clear honey
  • Rosemary sage or basil sprigs

Instructions

  • Peel and chop all of the vegetables into similar sizes to help even cooking.
  • Take a large baking dish & fill with the vegetables.
  • Sprinkle with pepper & sea salt.
  • Mix the olive oil and honey together and pour over the vegetables turning them well to coat evenly.
  • Lay the sprigs of fresh herbs on the top.
  • Roast at Gas mark 6/190c for about 50 minutes turning them over halfway through cooking.

Notes

Serving suggestions:
These taste delicious on their own or with a chunk of bread to mop up the juices. they also go very well with baked trout.

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