A visit to the markets at this time of year sees stalls piled with root vegetables including carrots, parsnips, celeriac, kumara, kohlrabi and Jerusalem artichokes, hardier greens such kale, spinach,
cabbage and Brussels sprouts and, of course, pumpkins of all
colours, shapes and sizes.
Gone are the heat loving vegetables – tomatoes, capsicums and
eggplant – and if they are available at some outlets (usually
supermarkets and the like) they are expensive, so it’s now that we should be embracing these cool weather vegetables which are just prefect teamed with casseroles, stews and roasts.
Honey Roasted Winter Vegetables
The easiest way to coat the vegetables with the oil is to place the
vegetables and oil in plastic bag and shake – if you are using any
seasonings add these as well.
Serves 4 – but can easily be adapted to serve as many as required
2 large potatoes (about 200g each) cut into chucks
2 medium (about 150g each) carrots, cut lengthwise into wedges
2 medium parsnips (about 150g each), cut lengthwise into wedges
1 large (about 500g) celeriac, cut into chunks
1 large red onion, cut into wedges
2 tbsp olive oil
1 tbsp clear honey
lots of freshly ground black pepper
½ cup chopped flat-leaf parsley
1 Preheat oven 220°C.
2 Toss the vegetables in oil to coat. Season with salt. Place in a roasting dish and cook, turning several times, for 50-60 minutes or until vegetables are golden and tender.
3 Drizzle with honey and grind over lots of black pepper.
Return to oven and cook for 5 minutes longer or until honey melts. Toss to coat vegetables with honey. Add parsley and toss again.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Learn more about celeriac: