What you'll need
300g baby topped carrots
300g parsnips, halved and cut into wedges
400g baby new potatoes, halved
2 tbsp extra virgin olive oil
1 tbsp clear honey
1 tbsp Tarantella Liquid Thyme
½ tbsp Tarantella Liquid Garlic
2 tsp soy sauce
How to make it
- Preheat the oven to 200oC, gas mark 6.
- Place all the root vegetables in a large roasting tin.
- In a small bowl, mix together the oil, honey, thyme, garlic and soy sauce, toss into the vegetables and roast for 35-40 minutes until tender and golden.
Swap the baby carrots for standard carrots, thickly sliced and the baby potatoes for diced Maris Piper potatoes.
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