INGREDIENTS

1 red onion, peeled and quartered
2 large sweet potatoes, peeled and cut into chunks
2 large parsnips, peeled and sliced
4 medium carrots, peeled and sliced
1 KNORR Vegetable Stock Pot
60ml honey
30ml sunflower oil
Robertsons Freshly Ground Black Pepper
30g rocket leaves, washed
2 rounds feta cheese, crumbled

METHOD

Preheat oven to 200C
Place all the prepared vegetables and the KNORR Vegetable Stock Pot into a roasting tray then drizzle with honey and sunflower oil and season with black pepper
Cover with tin foil and roast in the oven for 20 minutes
Remove tin foil from roasting tray and roast for a further 15 minutes until the vegetables are tender but crispy on the outside
Allow to cool slightly then toss the roasted vegetables with the rocket leaves and feta cheese
Transfer to a serving dish and serve