We all know we should be doing our part to save the planet. But what does that mean when it comes to food? It can be easy to get overwhelmed with all the different eco-friendly choices. Each month, we bring you delicious, nutritious, and eco-friendly recipes that our staff members or followers love! This month’s recipe is Honey – roasted vegetables with hazelnut and goat’s cheese brought to you by our very own canine handler Shay.

Honey – roasted vegetables with hazelnut and goat’s cheese

20m prep time ·  40m cook ·  Serves 8

These honey-roasted vegetables are the perfect accompaniment for your festive meal.

  • 1/3 cup honey
  • 1/4 cup dry sherry
  • 4 small parsnips, peeled, halved lengthways
  • 2 bunches baby carrots, trimmed, scrubbed
  • 2 bunches small beetroot, peeled, halved
  • 1 tbsp extra virgin olive oil
  • 1/2 cup roughly chopped skinless hazelnuts, toasted
  • 50g goat’s cheese, crumbled
  • 1/2 tsp sumac
  • 1/4 cup chopped fresh parsley leaves

Preheat oven to 200C. Line a baking tray with baking paper.

Place honey and sherry in a small bowl. Stir until honey has dissolved. Pour into a large roasting pan. Add parsnip and carrot. Turn to coat. Place beetroot on prepared baking tray. Drizzle beetroot with oil and season with salt and pepper. Roast vegetables, turning halfway through, for 40 minutes or until parsnip is golden and sticky.

Transfer vegetables to a serving platter. Sprinkle with hazelnuts,  goat’s cheesesumac and parsley. Season with salt and pepper.

Serve and Enjoy!