Amazing roast veg

Honey roasted vegetables taste amazing, and these roasted potatoes and carrots are no exception. The herbs and balsamic vinegar make them really special.

Ingredients

• 1kg potatoes
• 750g carrots
• 500g beets
• ½ a bunch of fresh rosemary
• ½ a bulb of garlic
• olive oil
• 1 tablespoon runny honey
• quality balsamic vinegar

Instructions

1. 1

   Preheat the oven to 190°C/375°F/gas 5.

2. 2

   Bring three pans of salted water to the boil. Peel the potatoes and carrots, and scrub the beets.

3. 3

   Cut any large potatoes in half and leave any small ones whole. Place the potatoes in one of the pans and parboil for 5 to 10 minutes, or until half cooked. Drain the potatoes, then leave them to steam dry. Return the potatoes to the hot pan and shake it around to chuff up the edges.

4. 4

   Repeat with the carrots and beets but do not shake them around after, leaving them to steam dry.

5. 5

   Pick the rosemary leaves and scatter over the potatoes. Break up and scatter with half of the garlic cloves, unpeeled, a drizzle of olive oil, and a pinch of sea salt and black pepper, then place in a large roasting tray.

6. 6

   Place the carrots and beets in the tray, keeping everything separate, then drizzle over a good lug of olive oil and season well with salt and pepper.

7. 7

   Scatter over the remaining garlic cloves and roast all the veg in the hot oven for about 20 to 30 minutes, giving them a jiggle every so often, or until everything is crispy, golden and delicious – about 10 minutes before they're ready, drizzle the honey over the carrots and add a lug of balsamic to the beets, then return to the oven.