At the moment, I am trying to get more and more vegetarian with the exception of one day per week. I was afraid to be bored by only eating vegetable but that is not true. On top of that, I am taking the opportunity to try again some vegetable that I didn’t like. We are never too old to change our taste.

In order to make sure to have all the flavour of the vegetable that I cook, I decided to go ahead with extra fresh vegetable, therefore, I took a membership for receiving fresh organic vegetables.

Last week, I had a lot of beetroots, something that I usually don’t cook a lot. But this time, I decided to do honey roasted vegetable for accompanying some quinoa and bulgur dish. I decided to put a lot of variety of vegetables and I ended with a colourful plate. The taste was as good as the look of the dish.

It is looking like honey roasted vegetable will be part of my favourite dish.

• SERVE: 
• PREPARATION: 15 minutes
• COOK: 55 minutes
• DIFFICULTY: 

What do you need?

• 1 courgette
• 2 beetroots
• 3 carrots
• 1 sweet potatoes
• ½ fennel
• 1 tablespoon of honey
• 2 to 3 tablespoon of olive oil
• Salt or Crystal salt
• Rosemary

How to make Honey roasted vegetables: beetroots, carrots, sweet potatoes and courgette?

• Start by peeling all the vegetable except the fennel and courgette
• Remove the green part of the fennel
• Wash carefully both fennel and courgette
• Make some square bits of all the vegetable when it is possible
• Steam for 15 minutes both carrots and beetroots

I decided to steam those two vegetables because I knew it will take longer to cook and I wanted to make them as tender as the other vegetables. If you decide to use already cooked beetroot, only steam the carrots.

• In a large bowl, mix the honey with the olive oil and add all the vegetables
• With a tablespoon, mix all the vegetables in the mix of oil and honey

The goal of this step is to make sure that all the vegetables have a layer of oil and honey

• In a oven tray, covered with baking parchment, spread all the vegetables
• Add salt and rosemary

In that recipe, I used crystal salt for having a kind of more authentic flavour

• Put in the oven at 180°C for 30 to 40 minutes
• Serve the honey roasted vegetables with a mix of quinoa and bulgur

More recipe to try and enjoy: