Honey-roasted vegetables with hazelnut and goat's cheese

Step 1

Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.

Step 2

Place honey and apera in a small bowl. Stir until honey has dissolved. Pour into a large roasting pan. Add parsnip and carrot. Turn to coat. Place beetroot on prepared baking tray. Drizzle beetroot with oil and season with salt and pepper. Roast vegetables, turning halfway through, for 40 minutes or until parsnip is golden and sticky.

Step 3

Transfer vegetables to a serving platter. Sprinkle with hazelnuts, goat’s cheese, sumac and parsley. Season with salt and pepper. Serve.