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Honey Roasted Root Vegetable Salad

Honey Roasted Root Vegetable Salad

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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!

Feeds
4People
Preparation time
60Min.
Difficulty
easy

Ingredients

ungrouped
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 Freshly Ground Black Pepper
30 g rocket leaves washed
2 rounds feta cheese crumbled

Preparation method

ungrouped
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

Nutrition

  • Vegetarian

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