A sweet and sticky recipe mix with garlic, zesty lemon juice and aromatic black pepper for glazed root vegetables full of flavour.
Store in a cool, dry place out of direct sunlight.
For our recipe you will need...
675g (1 1/2 lbs) root vegetables (carrots, parsnips, red onions) 2 tbs oil
1. Preheat the oven to 200oC, 400oF, Gas Mark 6.
2. Peel and cut the vegetables into approximately 5cm (2") sticks and wedges, place into a bowl and coat with the oil. Sprinkle over the sachet contents and toss to coat evenly.
3. Spread the vegetables onto a large roasting tray and cook in the oven for 2025 minutes, or until sticky and cooked through.
For a little inspiration...
Perfect with roast turkey and all the trimmings. Try panfrying, peeled and halved parsnips in oil until golden brown. Sprinkle over the recipe mix, drizzle generously with honey and cook through until glazed and golden brown.
|Typical Values||Per 100g |
|Per serving*||%RI** per serving*|
|of which saturates||0.5g||0.9g||4%|
|of which sugars||25.2g||12.0g||13%|
*1 serving = ⅙ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)