Festive Honey-Glazed Roasted Root Vegetables With S

Name: Festive Honey-Glazed Roasted Root Vegetables With Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large carrots, peeled and cut into 1-inch chunks; 6 large parsnips, peeled and cut into 2-inch lengths; 6 -12 pink shallots, peeled and halved if very large; 1 -2 tablespoon olive oil; 1 -2 tablespoon honey, to taste heated through until runny; 3 g powdered saffron or 6 -12 saffron threads, softened in a little warm water; 2 teaspoons cumin seeds; 2 teaspoons celery seeds; chopped lovage (to garnish) or parsley (to garnish); sea salt; black pepper

Servings: persons

6 large carrots, peeled and cut into 1-inch chunks
6 large parsnips, peeled and cut into 2-inch lengths
6 -12 pink shallots, peeled and halved if very large
1 -2 tablespoon olive oil
1 -2 tablespoon honey, to taste heated through until runny
3 g powdered saffron or 6 -12 saffron threads, softened in a little warm water
2 teaspoons cumin seeds
2 teaspoons celery seeds
chopped lovage (to garnish) or parsley (to garnish)
sea salt
black pepper

1
Pre-heat the oven to 200C/400F/Gas Mark 6.
2
Take a large roasting tray, one that will take the vegetables in one layer, and add the olive oil to it, then heat the oil in the oven for about 5 minutes until very hot.
3
Take the tray out and add the prepared vegetables immediately, tossing them around to get a good coating of oil, put them back in the oven and roast them for 30 minutes.
4
Meanwhile, heat up the honey in a small saucepan or in the microwave and add the softened saffron threads or saffron powder - mix well.
5
After 30 minutes, take the vegetables out and add the honey and saffron, pouring over the vegetables and turning them around to make sure that all have an even coating of the mixture.
6
Sprinkle the cumin seeds, celery seeds, sea salt and black pepper to taste over the top and give them a quick mix again, before putting them back into the oven for a further 20 to 30 minutes, or until the vegetables are soft, glazed and tinged brown at the edges.
7
Serve them in an attractive serving bowl and sprinkle with chopped lovage or parsley.
8
I have allowed one of each vegetable per serving, this may be too generous - please adjust the quantities to suit what else you may be serving alongside these vegetables!

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 large carrots, peeled and cut into 1-inch chunks, 6 large parsnips, peeled and cut into 2-inch lengths, 6 -12 pink shallots, peeled and halved if very large, 1 -2 tablespoon olive oil, and more.

Yes, Festive Honey-Glazed Roasted Root Vegetables With Saffron falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Festive Honey-Glazed Roasted Root Vegetables With Saffron

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions