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Vegan honey flavouring, caramelised lemon slices and fresh thyme give these roasted root veggies a delicious zesty tang!  Top with crunchy pecans and vegan feta cheese and this dish becomes so much more than just a side!


“While vegan honey flavouring is never going to have the (purported) health benefits of actual honey, if you’re missing that unique flavour only honey can provide – to things like roasted root veggies – then you’re going to love Foodie Flavours all natural, all vegan honey flavouring!” – The Cook & Him


  • 1 tblsp oil
  • 30 drops Foodie Flavours Honey Flavouring
  • few springs fresh thyme – or sub with 1 tsp dried thyme
  • 1 heaped tsp smoked paprika
  • 1 heaped tsp garlic powder
  • pinch each of salt and pepper
  • 3 parsnips – peeled and cut into thick chunks (remove the woody core)
  • 3 large carrots – peeled and cut into thick chunks
  • 2 cups (200g) Brussels sprouts
  • 3 red onions – peeled and cut into wedges
  • 1 lemon – cut into slices
  • 1/2 cup (60g) pecan nuts
  • 2 tblsp (30g) vegan butter

To serve:

  • Vegan feta cheese


Serves 2 as a main or 4 as a side / Prep time 10 mins / Cook time 40 mins

Gluten-free vegan hazelnut sponges

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  2. Into a large bowl put the oil, Foodie Flavours honey, thyme, paprika, garlic powder, salt and pepper and stir or whisk together
  3. Add all the prepared vegetables and toss well to coat in the seasonings
  4. Tip onto a large baking tray (big enough to hold the veg in a single layer) then nestle in the lemon slices
  5. Roast for 30 minutes then remove from the oven, dot over the butter, scatter over the pecans and return to the oven for a further 10 minutes. The veggies should be soft inside, lightly crisp, sticky and golden on the outside
  6. Tip into a serving bowl, scatter over some crumbled feta and serve immediately


  • If you end up with any leftovers the cold veggies are delicious as a healthy snack with some hummus!

For more details and tips visit