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Honey-Glazed Carrots, Beetroot and Grilled Sweetcorn by Chef Zanele

30 Minutes
8 Servings
8 Ingredients

Description

With grilled vegetables glazed with honey on your Easter menu, you’re guaranteed to have your guests pleased with every mouthful.

Directions

1. Preheat oven to 180 °C.

2. In a baking tray, place beetroot, carrots and sweetcorn. Drizzle with honey. Roast for 20 – 30 minutes.

3. Allow to cool and place in a salad bowl.

4. For the dressing, combine orange juice and olive oil. Mix well and drizzle over.

5. Garnish with sesame seeds and fresh parsley.

 
Elevation Tip: 

Serve the leftover veg on a bed of spinach and enjoy as a lunch or alternative side. Dress with a bit of salad dressing of your choice.  

Ingredients

  • 4 raw beetroot; peeled and cut into cubes
  • 6 large carrots; cubed
  • 2 sweetcorn; grilled then sliced off the cob
  • 125 ml honey
  • 1 tbsp. sesame seeds
  • Handful chopped parsley
     

For the Dressing:

1 orange; freshly squeezed

30 ml olive oil