Roasted Root Vegetables With Hot Honey Recipe

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Ingredients: – 250 grams beetroot, peeled and cut into 2cm wedges – 250 grams baby carrots, trimmed (or large carrots cut into 2cm batons) – 300 grams orange kumara (sweet potato), scrubbed and cut into 3-4cm chunks – 1 tablespoon olive oil – 3 sprigs rosemary, leaves only – 2 tablespoons honey – 3 teaspoons balsamic vinegar – 1 teaspoon flaky sea salt

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Preheat the oven to 220°C (425°F). Line an oven tray with baking paper.

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Arrange the vegetables on the tray in a single layer, keeping the different types separate. Drizzle with olive oil and scatter over the rosemary leaves.

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Roast the vegetables for 20-25 minutes, turning once during cooking, until starting to caramelize.

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Meanwhile, whisk together honey, balsamic vinegar, and a good grind of black pepper in a small bowl.

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Once the vegetables are roasted, drizzle the honey-balsamic mixture over them and toss gently to coat.

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