Honey Glazed Veggies
Crunchy baked veggies with fennel, honey & balsamic vinegar. Perfect to serve with beef or chicken or simply a pie.
Ingredients for 2 Persons:
2 Parsnips
8 Baby Carrots
400g Brussels Sprouts
2tbsp Olive Oil
1tsp Fennel Seeds
1tbsp Butter
2tbsps Maypole Honey
2tsps Balsamic Vinegar
Salt & Pepper
Maypole Rabbit Pie
Directions:
Clean & chop the parsnips & carrots. I like to leave the skin on as it gives more flavour and has more nutrients. But that is optional, if leaving it on, wash them well.
Remove the bottom part of the sprouts and the top leaves. Slice them in half and wash well under running water.
Place all the vegetables in a large bowl and drizzle with the olive oil, fennel seeds and season with salt & pepper.
Transfer onto a baking tray lined with baking paper.
Bake in a preheated 180°c oven for about 35-45 minutes.
In the meantime, in the same oven, I baked a ready-made delicious rabbit pie. Saved me some hassle in preparing it.
While the veggies are baking, prepare the glaze by melting the butter in a saucepan.
When it starts sizzling add the honey and finish it with the balsamic vinegar.
Bring it to a boil and reduce the flame.
Simmer until it thickens.
When the veggies are ready, drizzle the glaze on top and serve immediately with your pie, or a protein of your choice.
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