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Roasted Vegetables

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Roasted Vegetables
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Cuisine Christmas
Servings
people
Ingredients
  • olive oil
  • 500 g carrots peeled
  • Juice from 1 clementine squeezed, halves reserved
  • leaves Few sprigs of rosemary picked
  • 2 bulbs of fennel peeled, quartered
  • leaves few sprigs of thyme picked
  • 1/2 Lemon
  • 400 g parnsips peeled
  • Glug of white wine vinegar
  • 2 leaves of sage torn
  • 1 tsp honey kept back
  • 350 g beetroot
  • 1 kg potatoes
  • couple glugs of balsamic vinegar
  • few sprigs of oregano or marjoram
  • 350 g baby turnips
  • couple glugs of red wine vinegar
  • 5 fresh bay leaves
Cuisine Christmas
Servings
people
Ingredients
  • olive oil
  • 500 g carrots peeled
  • Juice from 1 clementine squeezed, halves reserved
  • leaves Few sprigs of rosemary picked
  • 2 bulbs of fennel peeled, quartered
  • leaves few sprigs of thyme picked
  • 1/2 Lemon
  • 400 g parnsips peeled
  • Glug of white wine vinegar
  • 2 leaves of sage torn
  • 1 tsp honey kept back
  • 350 g beetroot
  • 1 kg potatoes
  • couple glugs of balsamic vinegar
  • few sprigs of oregano or marjoram
  • 350 g baby turnips
  • couple glugs of red wine vinegar
  • 5 fresh bay leaves
Votes: 0
Rating: 0
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Instructions
  1. Preheat your oven to 190C/gas 5. If any carrots, parsnips or turnips are big, chop them in half. Parboil all your veg together, except the beets, as they’ll turn everything red! The beets take a little longer to cook, around 20–25 minutes, so get them on first.
  2. Parboil the rest of your veg for 10 minutes in a large pan of salted boiling water. Drain, then let them steam dry, then separate them out so you can hit them with those different flavours.
  3. Mix up the veg with the matching flavours, except the honey. Lay them out on a large tray, keeping each veg type together. (You can get up to this stage the day before, then cover them with foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.)
  4. Roast them for 50–60 minutes, until they are golden, crispy and beautiful. Five minutes before the veg are ready, drizzle the honey over the parsnips. Take them all out the oven, give the tray a jiggle, then pile the veg on a platter.
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