Taylor Pass Hot Honey Roasted Vegetables and Garlic Yoghurt

Prep Time 15 min, Cook Time 30-40 mins, Serves 4-6.

Ingredients

• 2 medium carrots
• 1 large parsnip
• ½ small head cauliflower
• 2 small kumara
• ¼ pumpkin
• 300g Brussels sprouts

Hot Honey

• ¾ cup Taylor Pass Beech Honeydew Honey
• 2 teaspoons dried chilli flakes

Garlic Yoghurt

• ¾ cup garlic yoghurt
• 2 garlic cloves, minced

To serve:

• Handful fresh parsley, roughly chopped
• Salt to season

Instructions

1. Pre-heat oven to 200 degrees Celsius.
2. Prepare all the vegetables for roasting. Peel where necessary and cut into bite-sized chunks. Drizzle with oil and toss well.
3. Roast for 30-40 minutes until browned and tender.
4. While the vegetables are roasting. Pour the honey into a small pot along with the dried chilli flakes. Place over a low heat.
5. Heat the honey and chilli for 8 minutes. Pour into a clean jar and set aside to cool.
6. Mix together the garlic yoghurt ingredients. Season with a generous pinch of salt.
7. Remove the vegetables from the oven and drizzle the honey over while still hot. Top with dollops of the garlic yoghurt and drizzle a little more honey just before serving.