Vegan honey flavouring, caramelised lemon slices and fresh thyme give these roasted root veggies a delicious zesty tang! Top with crunchy pecans and vegan feta cheese and this dish becomes so much more than just a side!
“While vegan honey flavouring is never going to have the (purported) health benefits of actual honey, if you’re missing that unique flavour only honey can provide – to things like roasted root veggies – then you’re going to love Foodie Flavours all natural, all vegan honey flavouring!” – The Cook & Him
Ingredients
- 1 tblsp oil
- 30 drops Foodie Flavours Honey Flavouring
- few springs fresh thyme – or sub with 1 tsp dried thyme
- 1 heaped tsp smoked paprika
- 1 heaped tsp garlic powder
- pinch each of salt and pepper
- 3 parsnips – peeled and cut into thick chunks (remove the woody core)
- 3 large carrots – peeled and cut into thick chunks
- 2 cups (200g) Brussels sprouts
- 3 red onions – peeled and cut into wedges
- 1 lemon – cut into slices
- 1/2 cup (60g) pecan nuts
- 2 tblsp (30g) vegan butter
To serve:
- Vegan feta cheese
Instructions
Serves 2 as a main or 4 as a side / Prep time 10 mins / Cook time 40 mins
Gluten-free vegan hazelnut sponges
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
- Into a large bowl put the oil, Foodie Flavours honey, thyme, paprika, garlic powder, salt and pepper and stir or whisk together
- Add all the prepared vegetables and toss well to coat in the seasonings
- Tip onto a large baking tray (big enough to hold the veg in a single layer) then nestle in the lemon slices
- Roast for 30 minutes then remove from the oven, dot over the butter, scatter over the pecans and return to the oven for a further 10 minutes. The veggies should be soft inside, lightly crisp, sticky and golden on the outside
- Tip into a serving bowl, scatter over some crumbled feta and serve immediately
Tips:
- If you end up with any leftovers the cold veggies are delicious as a healthy snack with some hummus!
For more details and tips visit thecookandhim.com
