- Preheat the oven to 220°C. Slice the carrots, parsnips and sweet potatoes lengthwise with at around 3cm thick
- Place the sliced vegtab;les on a non-stick pan and drizzle the 2 table spoons of honey, then mix to ensure an even coating. Roughly tear the rosemary and thyme and scatter around the tray and add a generous pinch of salt.
- Place in the oven for around 35 minutes, turning halfway through. Chop the ends off the brussels sprouts and peel off the outer leaves, then add to the roasting tray for the last five minutes of baking.
- Once the vegetables have finished roasting, plate up and scatter over the pomegranate seeds and chopped pistachios.
Duration It takes 15 mins to prepare and 35 mins to cook.
Ingredients (Organic) For a seving of 4 people
5 Brussels sprouts (leaves peeled off)
2 sprigs of rosemary
2 sprigs thyme
2 table spoons of honey
3 carrots
4 parsnips
2 sweet potatoes
80g pomegranate seeds
1 table spoon of sesame seeds
Handful of pistachios, roughly chopped
Salt
