• Roasted root vegetables with honey, cumin and thyme are the perfect side dish. Make your veggies irresistibly delicious with these sweet, slightly spicy and fresh flavours.

    Roasted root vegetables with honey, cumin and thyme

    Serves: 6
    Cooking Time: 1 hr 10 mins


    • 2 turnips, peeled and cubed
    • 3 large parsnips, peeled and cubed
    • 3 beetroot, peeled and cubed
    • 1 celeriac, peeled and cubed
    • 10 baby potatoes, halved
    • 10 baby carrots, halved
    • 2 red onions, peeled and cubed
    • 1 large sweet potato, peeled and cubed
    • 10ml (2 tsp) cumin seeds
    • a few sprigs fresh thyme
    • 45ml (3 tbsp) olive oil
    • salt and freshly ground black pepper, to taste
    • 30ml (2 tbsp) honey



    Preheat the oven to 190°C.


    Mix the vegetables in a large roasting tray, keeping the beetroot to one side so that it doesn’t make the rest pink. Add the cumin, thyme and oil, toss to coat and season.


    Roast for about 1 hour, turning often, ensuring that you keep the beetroot as separate as possible. If the vegetables get too brown, cover them with foil.


    When all the vegetables are soft, remove them from the oven and pour over the honey in a thin stream. Return to the oven for 5 minutes, then stir well and serve.


    To drink: Elgin Vintners Viognier 2008, peachy with floral notes to soften the intense flavours of the vegetables.