Honey roasted vegetables
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Adding a bit of honey gives that nice sweet taste to the vegetables. This simple variation to the humble roast vegetable is obtained without much effort.
Ingredients
- 1/2 butternut pumpkin – peeled, seeds removed, rinsed, diced
- 1 small sweet potato – peeled, rinsed, diced
- 3 medium potatoes – peeled, rinsed, diced
- 2 carrots – peeled, rinsed, diced
- 1 onion – peeled, rinsed, sliced in half, cut into 6 pieces
- 2 tablespoons honey
- 3 tablespoons olive oil
Directions
- Preheat fan-forced oven to 180C / 356F.
- Prepare vegetables and place in an oven proof baking dish.
- Combine honey and olive oil in a cup.
- Pour honey mixture over the vegetables to coat.
- Place dish into oven and roast vegetables for 1 hour. Mix occasionally (approx. every 15-20 minutes for overall roasting). Serve.
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