Honey Roasted Carrots and Beetroot

Serves 4
Time 50 minutes


cup honey

¼ cup sherry 

2 bunches of baby carrots, trimmed

2 bunches of baby beetroots, halved

1 tbsp extra virgin olive oil


To serve

Goat’s cheese, to crumble

½ tsp sumac

¼ cup flat parsley, leaves chopped


Preheat the oven to 200°C. 

In a bowl combine the honey and sherry. 

Place the carrots and beetroot in a baking tray and then spread the honey and sherry mixture over – mix to ensure coated. Drizzle with olive oil. Season with salt and pepper. 

Bake for 40 minutes and stir halfway through again. 

To serve – place on a plate and sprinkle goat’s cheese, sumac, and parsley on top.