Name: Honey-roasted vegetables with hazelnut and goat's cheese
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1
Ingredients: 117.98 gm honey; 62.50 ml dry apera (sherry); 4 small parsnips, peeled, halved lengthways; 2 bunches baby (Dutch) carrots, trimmed, scrubbed; 2 bunches baby beetroot, peeled, halved; 18.20 gm extra virgin olive oil; 125.00 ml roughly chopped skinless hazelnuts, toasted; 50g goat's cheese, crumbled; 1/2 tsp sumac; 62.50 ml chopped fresh flat-leaf parsley leaves

Honey-roasted vegetables with hazelnut and goat's cheese

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Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
60 minutes

"Delicious honey-roasted vegetables to elevate your holiday feast."

Ingredients:

117.98 gm honey
62.50 ml dry apera (sherry)
4 small parsnips, peeled, halved lengthways
2 bunches baby (Dutch) carrots, trimmed, scrubbed
2 bunches baby beetroot, peeled, halved
18.20 gm extra virgin olive oil
125.00 ml roughly chopped skinless hazelnuts, toasted
50g goat's cheese, crumbled
1/2 tsp sumac
62.50 ml chopped fresh flat-leaf parsley leaves

Instructions:

Preheat your oven to a toasty 220C/200C fan-forced while you line a baking tray with parchment paper.
Combine honey and apera in a bowl until honey is dissolved. Transfer mixture to a large roasting pan. Add parsnip and carrot, coating them well. Place beetroot on a baking tray, drizzle with oil, and season with salt and pepper. Roast vegetables for 40 minutes, turning halfway through, until parsnip is golden and sticky.
Place the sautéed vegetables onto a beautiful serving platter. Top with a generous sprinkle of crunchy hazelnuts, tangy goat cheese, fragrant sumac, and fresh parsley. Season with a pinch of salt and a crack of black pepper. Serve and enjoy!

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