Step 1

Preheat the oven to 200C / 390F.

Step 2

Place the diced vegetables, with the exception of the beets, in a large baking dish. Drizzle over the olive oil, honey and sprinkle with salt and pepper (if using). Nestle the rosemary sprigs in between the vegetables.

Step 3

Drizzle the beets with a little olive oil and then wrap in aluminium foil. Place on a separate baking tray.

Step 4

Bake the vegetables for around 45 minutes or until fork tender and with browning on the edges.

Step 5

To serve, dice the beetroot and then add into the dish with the other vegetables.