Honey Roast Veggies go well with the Tasty Honey Mustard Chicken or Sticky Honey Mustard Drumsticks for a quick, easy and satisfying week night dinner.

We first tried this yummy veggie dish recipe a few weeks ago with our ‘My Food Bag’ – it was so good I wanted to share it with you all. I was able to have this dish prepared and on the table within 30 minutes – I have made it several times again as it was not only delicious, but quick and easy to prepare during the working week.

And one lesson Mum’s need to learn when feeding children, is that the more interesting and colourful a dish, the higher chance you will have of it getting eaten!

Try it with fish too – in fact you could have any protein on the side and this vegetable dish would compliment it 🙂

Honey Roast Veggies

• 2 carrots, peeled & cut into thick sticks
• 2 parsnips, peeled & cut like the carrots
• 350 g potatoes, diced
• 1-1/2 tbsp olive oil
• 2 tbsp runny honey
• 1 courgette
• 1 capsicum
• 1/2 bag baby spinach, roughly chopped

Preheat oven to 220°c, and line a tray with baking paper.

Toss the carrot, parsnips, potato and garlic in olive oil and honey. Season with salt & pepper and bake for 15 minutes.

Dice the courgette and capsicum and add to the the tray tossing together. Bake for a further 10 minutes, until tender.

To finish toss the roughly chopped spinach through the cooked vegetables and you are done!

Garlic Aioli

• 2 cloves garlic, skin on
• 1 tsp lemon juice
• 1/3 cup mayonnaise
• Remove the garlic from the tray of  veggies and squeeze the garlic flesh into a small bowl  discarding the skin. Mash with the back of a spoon. Add lemon juice and mayonnaise and stir to combine. Season with salt.

Happy eating xx