Sweet, caramelised carrots and beetroot meet a drizzle of spicy hot honey, crunchy toasted pumpkin seeds, and crispy sage. It’s the perfect side to bring warmth and a little kick to your festive spread—or any dinner, really.
Category
Dinner
Servings
10
Prep time
40 minutes
Cook time
1 hour 30 minutes
Sweet, caramelised carrots and beetroots meet a drizzle of spicy hot honey, crunchy toasted pumpkin seeds, and crispy sage. It’s the perfect side to bring warmth and a little kick to your festive spread—or any dinner, really.
Ingredients
- 12 purple carrots, peeled and barrel-cut
- 6 beetroots, peeled and cut into wedges
- 1 bunch sage
- 2 tbsp hot honey
- 2 lemons
- 2 tbsp olive oil
- salt and pepper, to taste
- 100g (3½ oz) pumpkin seeds
- neutral-flavoured oil for frying
Directions
Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
- Place the peeled and prepared carrots and beetroots into a large mixing bowl.
- Add the juice of 1 lemon, the hot honey, olive oil, a pinch of salt and pepper, and 10 finely diced sage leaves. Toss well to coat evenly.
- Spread the seasoned vegetables in a single layer on a baking tray lined with parchment paper.
- Roast the vegetables in the oven for about 1½ hours, tossing halfway through to ensure even cooking.
- In the final 10 minutes of roasting, sprinkle the pumpkin seeds onto the tray with the vegetables to toast them lightly.
- Meanwhile, heat a small pan with about 5cm (2 inches) of neutral-flavoured oil to 160°C (320°F).
- Fry the remaining sage leaves in the hot oil for 1–2 minutes, or until crisp. Remove with a slotted spoon and drain on paper towels. Season lightly with salt while warm.
- Once the vegetables and pumpkin seeds are roasted, remove them from the oven and let them cool slightly.
- To serve, arrange the roasted vegetables and toasted pumpkin seeds on a serving platter.
- Garnish with the crispy fried sage leaves and serve immediately.
