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Honey-Roasted Vegetables with Hazelnut and Goat's Cheese
Ingredients
  • ⅓ cup honey
  • ¼ cup dry apera (sherry)
  • 4 small parsnips, peeled, halved lengthways
  • 2 bunches baby (Dutch) carrots, trimmed, scrubbed
  • 2 bunches baby beetroot, peeled, halved
  • 1 tbsp extra virgin olive oil
  • ½ cup roughly chopped skinless hazelnuts, toasted
  • 50g goat's cheese, crumbled
  • ½ tsp sumac
  • ¼ cup chopped fresh flat-leaf parsley leaves
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