Honey-roasted carrots, parsnips and sweet potatoes

  • Prep: 15m
  • Cook: 35m
  • Serves: 4

This humble tray of organic carrots, parsnips and sweet potatoes are deliciously roasted in honey, flavoured with rosemary and thyme - the perfect accompaniment - topped with Brussels sprouts leaves.


  1. Preheat the oven to 220°C. Slice the carrots, parsnips and sweet potatoes lengthwise with at around 3cm thick
  2. Place the sliced veg on a non-stick pan drizzle the 2 tbsp 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.
  3. 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.
  4. Once the vegetables have finished roasting, plate up and scatter over the pomegranate seeds and chopped pistachios. Enjoy as a side dish for a perfect organic festive feast!


All to be sourced organic where possible

  • 3 carrots
  • 4 parsnips
  • 2 sweet potatoes
  • 5 Brussels sprouts (leaves peeled off)
  • 2 sprigs of rosemary
  • 2 sprigs thyme
  • 2 tbsp honey (I used a fairly runny consistency)
  • 80g pomegranate seeds
  • 1 tbsp sesame seeds
  • Handful of pistachios, roughly chopped
  • Pinch of salt
Lucy + Lentils

Lucy + Lentils

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