![a plate of food with noodles and vegetables on a table](https://cdn.sanity.io/images/yg2dvvx6/production/d89025d096649ba2ca164c75091c9b6423a4d61c-4849x7274.jpg?fm=jpg&fit=min&h=960&w=960&dpr=1&q=80)
![Honey glazed roasted vegetables](https://cdn.sanity.io/images/yg2dvvx6/production/7726f4c79bf700ab32de86d860481db8f8d209b1-1600x1000.jpg?fm=jpg&fit=min&h=960&w=960&dpr=1&q=80)
Honey glazed roasted vegetables
![a bottle of Rowse Acacia honey](https://cdn.sanity.io/images/yg2dvvx6/production/412413ff1defde57ed82823a9bf080a437d69e74-2500x2500.png?fm=png&fit=min&h=960&w=960&dpr=1&q=80)
Method
- 1
Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6.
- 2
Put the carrots, parsnips and potatoes into a roasting pan and add the olive oil, tossing to coat. Transfer to the oven and roast for 20 minutes.
- 3
Remove the roasting pan from the oven and add the pepper, courgette and cumin seeds, turning all the vegetables over until coated. Season. Roast for a further 15 minutes.
- 4
Spoon the honey into the roasting pan and toss together so that the vegetables are coated. Roast for a further 5-10 minutes until glazed and golden.
- 5
Tips: Instead of using cumin seeds, sprinkle the vegetables with chopped fresh rosemary or thyme.