Directions

1. Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
2. Place the peeled and prepared carrots and beetroots into a large mixing bowl.
3. Add the juice of 1 lemon, the hot honey, olive oil, a pinch of salt and pepper, and 10 finely diced sage leaves. Toss well to coat evenly.
4. Spread the seasoned vegetables in a single layer on a baking tray lined with parchment paper.
5. Roast the vegetables in the oven for about 1½ hours, tossing halfway through to ensure even cooking.
6. In the final 10 minutes of roasting, sprinkle the pumpkin seeds onto the tray with the vegetables to toast them lightly.
7. Meanwhile, heat a small pan with about 5cm (2 inches) of neutral-flavoured oil to 160°C (320°F).
8. Fry the remaining sage leaves in the hot oil for 1–2 minutes, or until crisp. Remove with a slotted spoon and drain on paper towels. Season lightly with salt while warm.
9. Once the vegetables and pumpkin seeds are roasted, remove them from the oven and let them cool slightly.
10. To serve, arrange the roasted vegetables and toasted pumpkin seeds on a serving platter.
11. Garnish with the crispy fried sage leaves and serve immediately.