Christmas vegetables

Christmas Vegetables

Serves 10

  • 1.5 kg King Edward potatoes, peeled and halved

  • ½ bulb garlic, separated into cloves and crushed with the back of a knife

  • 1 small bunch of fresh rosemary, separated into sprigs

  • salt

  • freshly ground black pepper

  • 6 tablespoons good-quality olive oil

  • 50 g butter

  • 2 kg parsnips

  • 2 tablespoons runny honey

  • 1 small bunch fresh thyme, leaves picked

  • 1 kg Chantenay carrots, if you can't find any, use normal carrots cut at an angle into 2 inch pieces

  • zest of 1 orange

Preheat your oven to 220°C/425°F/gas 7. Parboil your potatoes for 10 minutes. Drain in a colander and toss around to scruff up the outside of the spuds. Toss with the garlic cloves, half of the rosemary, salt and pepper to taste, 4 tablespoons of the olive oil, and 30g of the butter in a large bowl. Arrange in one layer in a roasting tin and roast for 45 minutes until golden.



For the parsnips, cut them in half lengthways, parboil for 10 minutes and drain. Toss with the honey, thyme, salt and pepper to taste, 10g of the butter and 2 tablespoons of the oil. Lay the parsnips flat in a roasting tin in one layer, and roast for about 40 minutes until golden.



Put your carrots in a pan, cover with cold water and add a pinch of salt. Boil for about 15 minutes or until cooked. Meanwhile, finely chop the remaining rosemary and the orange zest together to mix. Drain the cooked carrots and toss with the remaining butter. Season to taste and sprinkle with the orange zest and rosemary before serving.

Nutritional Information

Christmas vegetables

Herby roast potatoes, honeyed parsnips and orange carrots

0 foodies cooked this
These simple roasted vegetables are a no-brainer for Christmas dinner or a classic Sunday roast
Serves 10
1h 35m
Super easy
Method



Preheat your oven to 220°C/425°F/gas 7. Parboil your potatoes for 10 minutes. Drain in a colander and toss around to scruff up the outside of the spuds. Toss with the garlic cloves, half of the rosemary, salt and pepper to taste, 4 tablespoons of the olive oil, and 30g of the butter in a large bowl. Arrange in one layer in a roasting tin and roast for 45 minutes until golden.

For the parsnips, cut them in half lengthways, parboil for 10 minutes and drain. Toss with the honey, thyme, salt and pepper to taste, 10g of the butter and 2 tablespoons of the oil. Lay the parsnips flat in a roasting tin in one layer, and roast for about 40 minutes until golden.

Put your carrots in a pan, cover with cold water and add a pinch of salt. Boil for about 15 minutes or until cooked. Meanwhile, finely chop the remaining rosemary and the orange zest together to mix. Drain the cooked carrots and toss with the remaining butter. Season to taste and sprinkle with the orange zest and rosemary before serving.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 486 24%
  • Carbs 29.5g 11%
  • Sugar 11.0g 12%
  • Fat 29.3g 42%
  • Saturates 12.3g 62%
  • Protein 22.9g 51%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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