Lemon Ginger Honey Sides

This “recipe” was born of some veggies that needed using up, and the desire to have a change from boiled or steamed. I marinated slices of carrot, capsicum and red onion in Shott’s lemon-honey-ginger flavouring for five minutes (mixing together some lemon, honey and ginger would do the trick too). I kept the carrots in one bowl and the capsicum and red onion in another. I then made cradles out of tin foil, giving a wall a centimetre or two high (just to protect the oven tray – baked honey is tough to get out!).

I gave the carrots a head starting, putting them into one “cradle” with the Shott juices, placing it on a roasting dish, and roasting them for about ten minutes. I then added the capsicums and red onions in their own cradle and roasted for another ten minutes. Voilà!

Side veggies

It’s good to get creative with sides, especially since it can be very easy to transform same-old veggies into novel-and-delicious ones. Here I’ve got carrots and capsicum tossed in orange juice and maple syrup, and roasted for half an hour. Parsnip and carrot would also work well together.

I also tried potatoes and courgettes tossed in olive oil and salad dressing, roasted for half an hour, then lightly salted.

Fried egg in a capsicum ring

My main tip for this would be to use small eggs, and to make sure the ring is fairly thick, otherwise the egg whites will run over.