Honey-Roasted Autumn Vegetables with Celtic Sea Salt Honey

Golden edges, fragrant thyme and a delicate honey glaze make these seasonal vegetables a favourite alongside a Sunday roast or an autumn supper.

Serves: 4 as a side | Prep: 20 minutes | Cook: 35–40 minutes

Ingredients

• 350g carrots, peeled and halved lengthways
• 350g parsnips, peeled and cut into pieces similar in thickness to the carrots
• 400g butternut squash, peeled, deseeded and cut into 2–3cm wedges
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 2 tbsp Home Farm MK Celtic Sea Salt Honey
• 4 sprigs fresh thyme
• Freshly ground black pepper
• Sea salt to taste, if needed

Method

1. Heat the oven to 200°C (180°C fan). Line a large roasting tray with baking parchment.
2. Toss the carrots, parsnips, squash and red onion with olive oil, thyme and pepper. Spread across two trays if necessary so the vegetables roast in a single uncrowded layer.
3. Roast for 25–30 minutes, turning once, until the thicker pieces are nearly tender.
4. Take the trays out and toss the vegetables with the Celtic Sea Salt Honey. Return to the oven for 5–8 minutes, checking frequently, until glossy and tender; honey catches quickly at the edges. If the vegetables need longer, roast them until tender before adding the honey.
5. Finish with fresh thyme, season to taste and serve warm.

From the Home Farm Kitchen

The gentle saltiness of our Celtic Sea Salt Honey complements the sweet, earthy flavour of roasted roots. For extra texture, scatter over some toasted pumpkin seeds.

Explore more autumn recipes

Honey is not suitable for children under 12 months.