Sticky caramelised honey-roasted root vegetables

Nadia Lim's honey roasted root vegetable recipe is the ultimate example of how good simple cooking can be. Serve these veges as the perfect gluten-free side dish for your next Sunday roast

By Nadia Lim
  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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  • 250 gram beetroot, peeled and cut into 2cm wedges
  • 250 gram baby carrots, trimmed (or large carrots cut into 2cm batons)
  • 300 gram orange kumara, scrubbed, cut into 3-4cm chunks
  • 1 tablespoon olive oil
  • 3 rosemary sprigs, leaves only
  • 2 tablespoon honey
  • 3 teaspoon balsamic vinegar
  • 1 teaspoon flaky sea salt


  • 1
    Preheat oven to 220°C. Line an oven tray with baking paper.
  • 2
    Arrange vegetables on the tray in a single layer, keeping the different types separate. Drizzle with olive oil and scatter over rosemary. Roast veges for 20-25 minutes, turning once during cooking, until starting to caramelise.
  • 3
    Meanwhile whisk together honey, balsamic vinegar and a good grind of black pepper in a small bowl. Drizzle mixture over cooked vegetables and toss gently to coat. Scatter over salt and return to oven for about 5 minutes until vegetables are cooked through and sticky and caramelised around the edges.