| Prep: 20 mins | Cook: 45 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 221 | 7g | 1g | 37g |
| sugars | fibre | protein | salt |
| 20g | 6g | 3g | 0.25g |
There’s something quite homely and comforting about the Aniseed Myrtle & Honey Roasted Veggies dish. True to my Southern roots, I’m often drawn to recipes that transport me back to the familiar flavors of home, and this one is no exception. This fruit-based delight effortlessly marries the heartiness of Southern fare with the vibrancy of coastal delicacies I’ve come to adore.
The Blend of Sweet and Savory
The beauty of the Aniseed Myrtle & Honey Roasted Veggies dish lies in its perfect blend of sweet and savory notes. The natural sugars in the apples and honey beautifully accentuate the earthiness of the veggies. Each bite is a delightful burst of flavors, slightly reminiscent of Southern staples like sweet potato casserole, yet entirely unique.
This dish echoes the much-loved Sweet Potato Apple Sage Lentils – an autumnal medley where sweet potato and apple flavors sing in harmony. It also complements hearty mains, not unlike the Rosemary Salted Pork Loin, and would be an ideal side dish for family gatherings or holiday meals.
The Health Factor
But it’s more than just its delightful flavors that have me head-over-heels for this recipe. The components of this dish are teeming with vital nutrients. Carrots are a great source of antioxidants and have proven benefits for eye health. Apples, as the old saying goes, keep the doctor away and are rich in dietary fiber. Sweet potatoes are a powerhouse of vitamins and promote gut health. The honey serves as a natural sweetener, making it a healthier alternative to traditional refined sugars.
But what truly sets this recipe apart is the addition of aniseed myrtle. Native to Australia, aniseed myrtle is known for its aniseed-like aroma; beyond its use in flavorful dishes, it also boasts an impressive range of medicinal properties – from anti-viral to anti-inflammatory benefits. Prepared with olive oil, a heart-healthy fat, and seasoned with minimal salt, it stands as a testament to the belief that nutritious food does not need to compromise on taste.
In essence, the Aniseed Myrtle & Honey Roasted Veggies recipe is not just a nod to my roots and love for coastal flavors. It’s a manifestation of my belief in meals that nourish the soul and body lightly dressed up in the comforting cloak of familiar flavors. I hope you love it as much as I do.
What You’ll Need
- 4 large carrots, peeled and chopped
- 2 large apples, peeled and core removed and chopped
- 3 medium sweet potatoes, scrubbed and cut into chunks
- 2 medium parsnips, peeled and thickly sliced
- 1 medium beetroot, scrubbed and cut into chunks
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 teaspoons aniseed myrtle, ground
- Salt to taste
- Freshly ground black pepper to taste
Method
Step One
Preheat your oven to 180°C (350°F) and prepare a large baking tray by lining it with baking paper.
Step Two
Place your prepared carrots, apples, sweet potatoes, parsnips and beetroot onto the baking tray. Try to spread them out evenly so they can cook efficiently.
Step Three
In a small bowl, combine the olive oil, honey, and ground aniseed myrtle. Stir until they are mixed completely.
Step Four
Drizzle this mixture over the vegetables on the tray. Use your hands or a spoon to toss the vegetables around, ensuring they’re all evenly coated.
Step Five
Season generously with salt and freshly ground black pepper. Again, toss the vegetables to evenly distribute the seasonings.
Step Six
Place the tray in your preheated oven and roast for around 30 minutes, or until the vegetables are tender and caramelised. You may need to turn them around halfway through cooking to ensure they brown evenly.
Step Seven
Once done, remove the tray from the oven and let the vegetables cool slightly before serving. Enjoy your Aniseed Myrtle & Honey Roasted Veggies as a tasty and nutritious side dish!
