Honey-roasted vegetables

Ingredients

• 300 g small organic potatoes, halved
• 300 g butternut squash, cut into slices
• 4 red onions, halved
• 1 garlic bulb, halved horizontally
• 2 tbsp extra-virgin olive oil
• 2 tbsp honey
• 0.2 lemon, trimmed and sliced thinly
• 250 g cooked beetroot, drained and cut into wedges
• 2 tbsp half-fat crème fraîche
• 0.5 tsp cider vinegar