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ROASTED VEGETABLES WITH CARDAMOM
Serves 6-8
400 g carrots
400 g parsnips
400 g swede
150 ml extra-virgin olive oil
6 cardamom pods, lightly crushed
1 tbsp honey
Salt and pepper
- Preheat oven to 200C/ 400F/ Gas Mark 6.
- Peel all of the vegetables. Quarter the carrots and parsnips lengthways. Cut the Swede into chunks. Heat the olive oil in a roasting tin and add the vegetables, turning them to coat well.
- Roast for around 30 minutes, turning a couple of times.
- Add the crushed cardamom pods and honey to the vegetables. Turn to coat evenly.
- Return to the oven and bake for a further 30 minutes until the vegetables have browned. Don't let them lose their shape!
- Transfer to a serving dish and sprinkle with salt and pepper.