Ingredients

500 g carrots (Ettrick Gardens, Janefield Hydroponics, Oamaru Organics, Caithness Farms)
500 g parsnips
500 g beetroot (Ettrick Gardens)
2 tbsp cumin seeds
2 tbsp olive oil (Dunford Grove)
2 tbsp runny honey (Blueskin Bay Honey)
4-5 biersticks, cut into pieces

Vendors

Peel the carrots, parsnips and beetroot
Keep the beetroot separate to the other veg
Slice the carrots and parsnips into quarters lengthways, or sixths if they’re really big
Slice out the core from each parsnip after slicing it
Cut the beetroots into 8 segments
Place each of the veg on a separate tray, then drizzle over the olive oil, salt, pepper and the cumin seeds
Toss each vegetable on their trays to coat them
Place the bierstick on a separate tray
Place the veggies into the oven and cook until just soft, that’ll be about 30 minutes for the carrots and parsnips and 40 for the beetroot, then drizzle with the honey and return the oven for another 5-10 minutes to gain a golden glaze
If your oven can’t fit all three veg at once, just cook one or two at a time, then move them to one tray or dish and reheat just before serving
Put the bierstick tray into the oven and cook until crispy or to your liking
Place all the veggies on a serving platter, top with the bierstick and any remaining juices

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