Seasonal Roasted Vegetables


2 carrots, peeled
2 parsnips, peeled
1 medium red onion, peeled
2 celery sticks, washed
1 garlic clove, crushed
2 tsp olive oil
1 tsp honey
Fresh rosemary or thyme, chopped (optional)
Fresh ground black pepper


Preheat the oven to 180oC. Chop the carrots & parsnips into batons, about 5-7cm long. Chop the celery into sticks, also about 5-7cm long. Cut the onion into quarters.

Place all the vegetables on a baking tray. Heat the oil and honey in a small cup the microwave for 20 seconds. Add in the crushed garlic and stir. Pour the oil, honey and garlic mix over the vegetables and use your hands or a spatula to ensure all the vegetables are coated.

Sprinkle over the herbs (if using) and some freshly ground black pepper.

Roast in the oven for 15-20 minutes. Serve piping hot.

NB: Honey is not suitable for babies under 1 year. If serving to your baby, omit the honey from the recipe.


Nutritional Information

Nutrition information per serving:

142 calories, 4.3g fat, 0.7g saturates, 8.8g fibre

High in beta-carotene

Source of folic acid