Roast Root Vegetables

Pair it with the wild boar casserole.

Have the oven set at 180˚C.

Blanch the cut vegetables in boiling water for 3 minutes.

Remove from the boiling water and place straight into a roasting tray with hot olive oil.

Add the rosemary, garlic, salt, and pepper.

Coat all the vegetables.

Add honey then put into the oven until golden in colour and looking roasted.

When serving sprinkle with chopped parsley.