Hearth-Cooked Root Vegetable Medley with Wild Honey Glaze

When the cold settles and the air smells of woodsmoke, this is the kind of food that reminds you why the fire matters. Sweet, smoky, and full of depth, it’s a dish that celebrates the humble ingredients of the British winter — roots from the ground, honey from the hedgerow, and herbs gathered while the frost still bites.

Cooked in a cast-iron pan over coals, or in a wood-fired oven when the weather turns, these vegetables take on a caramelised richness that no modern kitchen can match. The glaze brings balance — a mix of sweetness, char, and the faint floral echo of wild honey that ties it all together.

Ingredients

• 2 large carrots, cut lengthways
• 2 parsnips, peeled and quartered
• 1 small beetroot, chopped into wedges
• 1 tbsp olive oil or rendered fat
• 1 tbsp wild honey (local or foraged)
• 1 tsp wholegrain mustard
• 1 tsp cider vinegar
• Small handful of fresh rosemary or thyme
• Pinch of sea salt and cracked pepper
• Optional: a few dandelion or sea beet leaves, lightly wilted

Method

1. Set a cast-iron pan over glowing embers or in a preheated wood-fired oven at medium heat (around 200°C). Add oil and heat until it shimmers.
2. Toss in the carrots, parsnips, and beetroot. Sear for 5–7 minutes, turning occasionally, until they begin to colour at the edges.
3. In a small bowl, mix honey, mustard, vinegar, and a pinch of salt. Brush this glaze over the vegetables, letting it bubble and reduce slightly.
4. Add herbs and continue cooking until the vegetables are tender and caramelised — around 25–30 minutes, depending on size and heat.
5. Serve directly from the pan, topped with a few foraged greens or a drizzle of extra glaze.

Pro Tip

Forage wild honey from trusted local keepers, or swap for heather or ivy honey to match the season’s deeper tones. If cooking in an oven, finish under the grill for one minute to recreate that ember-kissed edge.

Pictured product is the Clementi Gold Wood Fired Pizza Oven. Check out our full collection here!

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