FESTIVE HONEY-GLAZED ROASTED ROOT VEGETABLES WITH SAFFRON
Roasted parsnips, carrots and pink shallots, glazed with saffron honey and sprinkled with cumin and celery seeds......sublime! These roasted root vegetables are undoubtedly very special, and they are so easy to roast as they require NO par-boiling beforehand. A simple glaze is made by adding saffron to melted honey, before sprinkling cumin and celery seeds over the top......slam them in the oven, and pour yourself a glass of wine! I make these nearly every Christmas and for other special events throughout the year. I have experimented with other vegetables, but have found that this simple combination works the best for optimum flavour and colour, so no need to over gild the lily! Sprinkle them with chopped lovage or parsley before serving. I have indicated amounts per person and not weights....please adjust the quantities to your own requirements.
Provided by French Tart
Categories Onions
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 200C/400F/Gas Mark 6.
- Take a large roasting tray, one that will take the vegetables in one layer, and add the olive oil to it, then heat the oil in the oven for about 5 minutes until very hot.
- Take the tray out and add the prepared vegetables immediately, tossing them around to get a good coating of oil, put them back in the oven and roast them for 30 minutes.
- Meanwhile, heat up the honey in a small saucepan or in the microwave and add the softened saffron threads or saffron powder - mix well.
- After 30 minutes, take the vegetables out and add the honey and saffron, pouring over the vegetables and turning them around to make sure that all have an even coating of the mixture.
- Sprinkle the cumin seeds, celery seeds, sea salt and black pepper to taste over the top and give them a quick mix again, before putting them back into the oven for a further 20 to 30 minutes, or until the vegetables are soft, glazed and tinged brown at the edges.
- Serve them in an attractive serving bowl and sprinkle with chopped lovage or parsley.
- I have allowed one of each vegetable per serving, this may be too generous - please adjust the quantities to suit what else you may be serving alongside these vegetables!
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David Abakah
[email protected]This dish is a great way to use up leftover turkey or chicken.
Mr bester
[email protected]I'm not sure why, but my vegetables didn't turn out as colorful as the ones in the picture.
Kailyn Hildenbrand
[email protected]This dish is a great way to get your daily dose of vegetables.
Tariro Dzikiti
[email protected]I've made this dish several times and it's always a hit.
Zakarià Hajimohamud
[email protected]This dish is perfect for a special occasion.
logan Piasecki
[email protected]I'm not a big fan of roasted vegetables, but this dish was amazing.
Khalil Joseph
[email protected]This recipe is a great way to impress your guests.
Mdsahinmia Mdsahinmia
[email protected]This dish is a little time-consuming to make, but it's worth it.
Sybil Workman
[email protected]I love the combination of honey and saffron in this recipe. It's so unique and delicious.
Ahmiere White
[email protected]This dish is a great way to use up leftover vegetables.
Yawi Bala
[email protected]I'm not sure what I did wrong, but my vegetables turned out mushy.
Malik Faizfareed
[email protected]This dish is a great way to get your kids to eat their vegetables.
Hailey Brook
[email protected]I didn't have any saffron, so I used turmeric instead. It still turned out great!
Ryzon Bengry
[email protected]The vegetables were a little too hard for my taste, but the flavor was great.
Eranda kariyapperuma
[email protected]This dish is easy to make and it's perfect for a holiday meal.
Emmanuel Sergelove
[email protected]I'm not a big fan of root vegetables, but this dish changed my mind. The honey glaze and saffron made them so delicious that I couldn't stop eating them.
Daniel Dykes
[email protected]The saffron in this recipe really makes it special. It adds a lovely golden color and a delicate flavor that pairs perfectly with the roasted vegetables.
Lala Moje
[email protected]This recipe is a great way to use up leftover root vegetables. I had some carrots, parsnips, and turnips that were starting to go bad, and this dish was the perfect way to use them up.
Lebo thato
[email protected]I made this dish for my family and they loved it! The vegetables were tender and flavorful, and the glaze was delicious.
Faruk z ya'u
[email protected]These roasted root vegetables were a hit at our holiday dinner! The honey glaze was perfectly balanced with the savory vegetables, and the saffron added a lovely touch of flavor.