Roasted autumn roots and apples with goats cheese and a honey dressing
- Details
- By Laurence Guy
Parsnips, golden beetroot and carrots work fantastically well here though a little chopped up celeriac wouldn't go a miss either.
- Start by preheating your oven to 170 degrees celsius.
- Take a large roasting tin and scatter your selection of washed and root vegetables, you're looking for pieces of roughly the same size, before drizzling with some olive oil.
- Coat the pieces with the oil and place in the oven for ten minutes before turning and adding two apples, cored and halved to the roasting tin.
- Whilst waiting a further twenty minutes for the roots and apples to cook, make a dressing using a tablespoon of honey mixed with one part cider vinegar to three parts olive oil and a pinch of chopped thyme.
- Mix the dressing well and add half to the roasted vegetables and apples, coating them well before returning to the oven for a further five minutes.
- Serve the roots and apples with the rest of the dressing and some soft goats cheese. Season to taste.
