Special Roasted Vegetables


These were so good I was asked to make them for Christmas day itself.


This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


450 g
potatoes peeled and cut to 1cm size
carrots peeled and cut to 2 cm
parsnips peeled and cut to 1 cm slices
leeks tailed and stripped of outer layer and cut to 2 cm slices
cloves garlic
60 ml
FAIRTRADE Palestinian olive oil
30 ml
FAIRTRADE runny honey
5 ml
Fair Trade dried mixed herbs
bay leaves
FAIRTRADE ground black pepper
pinch of salt
5 ml
FAIRTRADE lemon juice
10 ml
FAIRTRADE lime juice


Put some water on to boil while you prepare the veg.

Blanch the potatoes and parsnips in the boiling water for about a minute.

Put the oil and garlic on a roasting tray (spread the oil out)

Drain the potatoes and arrange on the tray.

Bake in the oven (preheated) at gas mark 9 (240 °C; 475 °F) for 5 minutes, then turn down to 6 for 25 minutes.

Meanwhile mix the lemon juice with the honey and herbs and season this mix with salt and Fair Trade ground black peppercorns.

Coat the veg with the honey herb mixture and return to the oven for a further 30 minutes at gas mark 6 (200 °C; 400 °F). When done, turn the veg onto a serving tray and sprinkle on the lime juice and season with salt and Fair Trade ground black peppercorns.

To serve

Serve with Christmas dinner.