Festive Honey-Glazed Roasted Root Vegetables With Saffron - cooking recipe

Ingredients

6 large carrots, peeled and cut into 1-inch chunks
6 large parsnips, peeled and cut into 2-inch lengths
6 -12 pink shallots, peeled and halved if very large
1 -2 tablespoon olive oil
1 -2 tablespoon honey, to taste heated through until runny
3 g powdered saffron or 6 -12 saffron threads, softened in a little warm water
2 teaspoons cumin seeds
2 teaspoons celery seeds
chopped lovage (to garnish) or parsley (to garnish)
sea salt
black pepper

Preparation

Pre-heat the oven to 200C/400F/Gas Mark 6.
Take a large roasting tray, one that will take the vegetables in one layer, and add the olive oil to it, then heat the oil in the oven for about 5 minutes until very hot.
Take the tray out and add the prepared vegetables immediately, tossing them around to get a good coating of oil, put them back in the oven and roast them for 30 minutes.
Meanwhile, heat up the honey in a small saucepan or in the microwave and add the softened saffron threads or saffron powder - mix well.
After 30 minutes, take the vegetables out and add the honey and saffron, pouring over the vegetables and turning them around to make sure that all have an even coating of the mixture.
Sprinkle the cumin seeds, celery seeds, sea salt and black pepper to taste over the top and give them a quick mix again, before putting them back into the oven for a further 20 to 30 minutes, or until the vegetables are soft, glazed and tinged brown at the edges.
Serve them in an attractive serving bowl and sprinkle with chopped lovage or parsley.
I have allowed one of each vegetable per serving, this may be too generous - please adjust the quantities to suit what else you may be serving alongside these vegetables!