Roasted root vegetables with hot honey, pumpkin seeds & sage
Sweet, caramelised carrots and beetroot meet a drizzle of spicy hot honey, crunchy toasted pumpkin seeds, and crispy sage. It’s the perfect side to bring warmth
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Ingredients
- 12 purple carrots, peeled and barrel-cut
- 6 beetroots, peeled and cut into wedges
- 1 bunch sage
- 2 tbsp hot honey
- 2 lemons
- 2 tbsp olive oil
- salt
- pepper
- 100g (3½ oz) pumpkin seeds
- neutral-flavoured oil for frying
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