Kate Whitaker//Hearst Owned

Prosecco and Honey Roasted Roots

Prosecco and honey add a touch of sweetness to the vegetables, plus it makes for a super speedy glaze.

Try our luxurious take on festive veggies this Christmas! Root vegetables are cooked in Prosecco and honey

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Yields:

8 serving(s)

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

Cal/Serv:

139

Ingredients

1. Step 1Heat the oven to 200C (180C fan) mark 6. Trim and peel the carrots and parsnips, then cut in to even long slices. Tip in to a large shallow roasting tin or split between 2. Drizzle over the oil, toss to combine, season and roast for 20min.
2. Step 2Meanwhile, gently simmer the Prosecco, honey and sage in a small pan for 5min.
3. Step 3After 20min, remove the vegetables from the oven and pour over the Prosecco glaze. Shake well and return to the oven for 10min, until the vegetables are cooked through and sticky.

GH Tip:

For a non-alcoholic version swap the Prosecco for good quality vegetable stock.