The side dish that steals the show.
Whether it's for Christmas dinner or a Sunday roast, these root vegetables are a crowd-pleaser. The high heat brings out natural sweetness, which is amplified by a rich, buttery glaze infused with sage, rosemary, and Melora Manuka Honey.
Cook time: 35 mins | Serves: 4–6
Ingredients
The Roast Veg:
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600g carrots, washed and halved
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600g parsnips, washed and halved
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3 tbsp (60ml) olive oil
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Salt & pepper to taste
The Manuka Glaze:
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3 tbsp (42g) unsalted butter
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3 tbsp (60g) Melora Manuka Honey
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10 fresh sage leaves
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1 sprig rosemary
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Salt & pepper to taste
Instructions
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Prep: Preheat your oven to 200°C (390°F) and line two baking trays with parchment paper.
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Roast: Spread the carrots and parsnips across the trays. Coat them well with olive oil, salt, and pepper. Roast for 15 minutes, flip the vegetables, and roast for another 5–10 minutes until they are golden and beginning to caramelise.
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Make the Glaze: While the veg finishes roasting, melt the butter in a pan over medium heat. Add the sage and rosemary and fry for 1 minute until fragrant. Stir in the Melora Manuka Honey and cook for another 1–1.5 minutes until the sauce slightly thickens.
Finish: Arrange the roasted vegetables on a serving platter. Drizzle generously with the hot honey-herb butter and serve immediately.