Honey Roasted Root Vegetable Salad

Name: Honey Roasted Root Vegetable Salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: South African
Ingredients: 1 red onion peeled and quartered; 2 large sweet potatoes peeled and cut into chunks; 2 large parsnips peeled and sliced; 4 medium carrots peeled and sliced; 1 Knorr vegetable stock pot; 60 ml honey; 30 ml sunflower oil; Robertsons ground black peppercorns to season; 30 g rocket leaves washed; 2 rounds feta cheese crumbled

4 People
65 min.
easy

The secret to this roasted root vegetable recipe is the addition of the honey – a little drizzle brings out all the delicious caramelized flavours of the veggies!

Ingredients

1 red onion peeled and quartered
2 large sweet potatoes peeled and cut into chunks
2 large parsnips peeled and sliced
4 medium carrots peeled and sliced
1 Knorr vegetable stock pot
60 ml honey
30 ml sunflower oil
Robertsons ground black peppercorns to season
30 g rocket leaves washed
2 rounds feta cheese crumbled

Cooking Method

Preheat oven to 200C.
Place all the prepared vegetables and the Knorr Vegetable Stock Pot into a roasting tray then drizzle with honey and sunflower oil and season with black pepper
Cover with tin foil and roast in the oven for 20 minutes
Remove tin foil from roasting tray and roast for a further 15 minutes until the vegetables are tender but crispy on the outside
Allow to cool slightly then toss the roasted vegetables with the rocket leaves and feta cheese
Transfer to a serving dish and serve