These are great with my braised lamb shoulder but also great with whatever you’re serving for Rosh Hashanah. 

Method

• Preheat oven to 200°C (fan).
• Drizzle a large baking sheet with olive oil.
• Chop the root vegetables into batons approximately 10 cm x 3 cm in size.
• Roast the beetroot for 15 minutes.
• Remove from the oven and flip the pieces, then add the turnip and roast for another 10 minutes.
• Add the carrots and continue roasting for a further 25 minutes.
• Scatter the za’atar and drizzle the honey over all the vegetables, then roast for a final 10 minutes.

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