Honey Roasted Pumpkin and Carrots with Feta

Honey Roasted Pumpkin and Carrots with Feta

  • Serves: 6

  • Prep Time: 15 minutes

  • Cooking Time: 40 minutes

Example Product Title

Ingredients

  • 800 g pumpkin, cut into 3 cm wedges, skin on
  • 500 g carrots, halved lengthways
  • 3 tablespoons olive oil
  • 80 g Lush Lychees Lychee Blossom Honey
  • 2 teaspoons ground cumin
  • Salt and cracked pepper
  • 120 g feta, crumbled
  • 50 g pepitas or walnuts, and mint leaves, to finish

The side dish that turns up at every barbecue and gets finished first.

Honey on roast vegetables does more than sweeten them — it helps the edges caramelise and go dark where the vegetable alone would just soften. Salty feta and something crunchy on top keep it from tipping into dessert territory.

Method

  1. Heat the oven to 200°C (180°C fan) and line a large tray.

  2. Toss the vegetables with the oil, cumin, salt and pepper and spread them out in a single layer, cut side down where you can.

  3. Roast 25 minutes, until they have started to colour underneath.

  4. Warm the honey slightly so it pours, drizzle it over, and turn the vegetables through it. Adding it now rather than at the start is what stops it burning across a 40-minute roast.

  5. Roast a further 15 minutes, until the edges are dark and sticky.

  6. Tip onto a platter, crumble over the feta while the vegetables are still hot, and finish with pepitas and mint.

Tips

  • Cut side down on the tray. Contact with hot metal is where the caramelisation happens.

  • Sweet potato, parsnip and beetroot all work the same way.

  • Good hot, good at room temperature, and the leftovers make an excellent salad with rocket the next day.
Honey Roasted Pumpkin and Carrots with Feta