Servings: 4-6

Ingredients:

• 30ml organic honey
• 30ml olive oil
• 5g dried thyme
• Salt and pepper, to taste
• Assorted vegetables (choose 2-3):
  • 500g carrots, peeled and chopped
  • 500g Brussels sprouts, trimmed and halved
  • 500g sweet potatoes, peeled and cubed

Instructions:

1. Preheat oven to 220°C (fan-assisted) or 230°C (conventional).
2. In a large bowl, whisk together:

• 30ml organic honey
• 30ml olive oil
• 5g dried thyme
• 1-2 pinches salt (depending on taste)
• 1/2 teaspoon black pepper

1. Add chopped vegetables to the bowl and toss until evenly coated with the honey glaze.
2. Spread vegetables in a single layer on a baking sheet lined with parchment paper.
3. Roast for 20-25 minutes or until tender and caramelized, flipping vegetables halfway through.
4. Remove from oven and garnish with fresh herbs (optional).

Tips:

• Choose vegetables of similar texture for even cooking.
• Adjust cooking time based on vegetable size and desired tenderness.
• Pair with roasted meats or as a side dish.

Nutritional Information (per serving):

• Calories: 150
• Protein: 2g
• Fat: 8g
• Saturated Fat: 1g
• Carbohydrates: 20g
• Fiber: 4g
• Sugar: 10g
• Sodium: 100mg