adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Christmas vegetables
Christmas vegetables
0 Likes
Total Time:
1 hour 35 minutes
Easy and delicious roasted vegetables perfect for any holiday meal or special occasion.
Ingredients:
  • 1.5 kg King Edward potatoes
  • ½ a bulb of garlic
  • ½ a bunch of fresh rosemary
  • olive oil
  • 50 g unsalted butter
  • 2 kg parsnips
  • 2 tablespoons runny honey
  • ½ a bunch of fresh thyme
  • 1 kg Chantenay carrots (or use small regular carrots cut in half lengthways)
  • 1 orange
Instructions:
  • Preheat the oven to 220°C/425°F/gas 7. Peel and halve the potatoes, then parboil for 10 minutes. Drain and let steam dry for 2 minutes. Shake to chuff up the edges. Smash the garlic cloves, separate the rosemary, reserving half. Scatter remaining rosemary with garlic, sea salt, black pepper, 4 tbsp oil, and 30g butter over potatoes. Toss and transfer to roasting tray. Roast for 45 minutes. Scrub parsnips, halve lengthways, parboil for 10 minutes, then drain. Toss parsnips with honey, thyme, salt, pepper, 10g butter, and 2 tbsp oil. Roast for 40 mins. Boil carrots for 15 minutes, then drain. Mix remaining rosemary and orange zest. Toss carrots with remaining butter, salt, pepper, and sprinkle with orange zest and rosemary. Serve.

Similar Recipes