Roasted Rainbow Vegetables with Blood Orange Manuka Honey Drizzle
  • Roasted Veggies
  • 1 small bag of tricolor baby carrots
  • 2 yellow beets, spiralized
  • olive oil
  • salt & pepper
  • fresh parsley, finely chopped
  • ½ cup fresh pea shoots
  • ½ cup diced red cabbage
  • ¼ cup pine nuts
  • Manuka Honey Blood Orange Cinnamon Drizzle
  • ⅓ cup blood orange juice, about 2 blood oranges
  • zest from 2 blood oranges
  • 1 tablespoon fresh lemon juice
  • pinch of cinnamon
  • 2 tablespoons Manuka Honey
  • pinch of sea salt
  • 1 tablespoon olive oil
  1. Preheat oven 400°F.
  2. Toss your carrots and beets with olive oil, salt, pepper and fresh parsley. Place on a lined baking sheet and bake for 30 to 40 minutes until just tender.
  3. Meanwhile, make your drizzle by combining the blood orange juice, lemon juice, orange zest cinnamon, honey, sea salt and olive oil. Whisk until combined.
  4. Arrange carrots, beets, pea shoots and red cabbage on a platter. Drizzle with orange/honey mixture and garnish with additional blood orange segments and pine nuts if desired and serve warm.