Sesame Roasted Vegetables




1 lb mixed root vegetables (parsnip, carrots, beetroots, sweet potato)

1 handful brussel sprouts, trimmed and divided in halves

2 sprigs fresh rosemary, leaves picked


4 tbsp olive oil

3 tbsp honey (or maple syrup, if you are vegan)

2 pinches saffron powder)

sea salt

black peper

Step by step

1. Preheat over to 425 °F

2. Peel and cut all the root vegetables into bite-sized pieces and place them in a medium size bowl together with the brussels sprouts and rosemary leaves

3. Whisk together the marinade ingredients in a small bowl and pour it over the vegetables. Use your hands to toss the vegetables, make sure they are all coated.

4. Spread them out on a baking sheet and roast for about 30 minutes or until golden and crispy (time may vary depending on size of vegetables). Shake the baking sheet mid-time to make sure the vegetables are roasted evenly

5. Remove from the oven and top with some extra sesame seeds

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