Winter vegs with honey & rosemary

· 3 Parsnips · 6 young Carrots · 500 gr potatoes · 1 smaill Pumpkin · 4 cloves of garlic · 15cl Olive oil · 2 tablsp of Rosemary · 2 tablsp of liquid honey · Salt & pepper

Preparing

1. Evening before heat the oven to 180 °C.

2. Peel & cut the parsnips in two lengthwise. Peel the carrots & potatoes. Open the pumpkin, remove pips & cut the vegetable into quarters & cubes. Slice the potatoes.

3. Place the vegetables in the oven with the whole cloves of garlic. Season to taste with the rosemary, honey, salt & pepper. Pour on oil sparingly & mix vegetables by hand.

4. Put in oven for 45 min. Check the vegetables are cooked with a screwer or knife, they should be tender.

5. Increase the temperature to 210°C, cook for 10 to 15 min, more minutes to obtain a golden roasted colour. Leave the dish to cool & cover.

6. Next day reheat the dish of vegetables in the oven at 180 °C for 10 mins.

7. Serve with meat or fish or on it’s own!