Roast Root Vegetables

Roast Root Vegetables

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.

Ingredients

1 parsnip cut into batons
1 large carrot cut into batons
1/2 swede cut into cubes
30g honey
30g olive oil
sprig of rosemary
1 crushed clove of garlic
salt and pepper to taste
chopped parsley