Honey-roasted beetroot & carrots


  • 4 medium carrots
  • 1 tbsp balsamic vinegar
  • 2 tbsp clear honey
  • 1 tbsp olive oil
  • 4 precooked beetroots quartered (or smaller pieces to cook faster)
  • 25 g pumpkin seeds
  • handfull of fresh herbs such as parsley or basil to serve (optional)


1. Heat oven to 180C /160c fan oven /gas4. In a bowl toss together the carrots vinegar, honey And olive oil. Spread on to a baking tray then roast for 30 mins.

2. Remove 5 mins before the end of cooking time, add the beetroot to the tray and return to the oven. Once cooked, remove from oven and leave to cool a little, then toss with the pumpkin seeds and herbs.