3 carrots
3 parsnips
3 orange kumara
3 beetroot
1/4 cup extra virgin olive oil
3 tablespoons Lee Kum Kee
Lemongrass Marinade
1/4 cup honey 2 tablespoons fennel seeds
*Perheat the oven to 180C and line a baking tray with baking paper.
*Peel the carrots, pasnips and kumara and slice on an angle to make thick ovals. Cut the beetroot in half lenthways then slice into wedges. Place vegetables on the baking tray.
*Heat the olive oil, lemongrass marinade and honey in a small pot, stirring until combined. Pour over the vegetables, add the fennel seeds and toss together.
*Roast for 20-30 minutes, turning occasionally, until the vegetables are tender and starting to caramelise. Serve as a main course.
Serves 4
Tip
Roast the beetroots seperately if you wish to avoid discolouring the other vegetables.

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