Ingredients
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
Marinade
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
