Roasted root vegetables with honey, cumin and thyme – Food & Home Magazine

Ingredients

• 2 turnips, peeled and cubed
• 3 large parsnips, peeled and cubed
• 3 beetroot, peeled and cubed
• 1 celeriac, peeled and cubed
• 10 baby potatoes, halved
• 10 baby carrots, halved
• 2 red onions, peeled and cubed
• 1 large sweet potato, peeled and cubed
• 10ml (2 tsp) cumin seeds
• a few sprigs fresh thyme
• 45ml (3 tbsp) olive oil
• salt and freshly ground black pepper, to taste
• 30ml (2 tbsp) honey