Honey-roasted winter veg with lemon ricotta recipe | Sainsbury`s Magazine

Ingredients

• 1 large butternut squash (about 1kg)
• 9-12 bunched carrots
• 2½ tbsp olive oil
• 2 tbsp clear honey
• ½ tbsp coriander seeds, lightly crushed
• 6 sprigs of thyme
• 1 x 250g pack cooked natural beetroot, each cut into 4 chunks
• zest of 1 lemon
• 1 x 250g tub ricotta
• ¼ tsp ground white pepper
• 3 tbsp extra-virgin olive oil
• 1 tsp clear honey
• 1 tsp wholegrain mustard
• juice of 1 lemon