The jerk-inspired rub will keep for about a week in the fridge – use it to marinate chicken, veg or fish for instant flavour.
Jamie Cooks Christmas
By Jamie Oliver
1 hr 15 mins
Not Too Tricky
serves 12
About the recipe
Taking inspiration from the warmth of Caribbean flavours, plus a few of my own additions for the festive season, these crispy hasselback roast veg are the perfect side to my Chicken & pancetta party skewers or a Christmassy roast dinner.
Recipe From
Ingredients
2 large parsnips
500g mixed-colour carrots
¼ of a swede
3 mixed-colour beetroots
2 red onions
FESTIVE JERK-INSPIRED RUB
3 cloves of garlic
3 shallots
3 scotch bonnets
3 fresh bay leaves
1 tablespoon ground allspice
1 level tablespoon ground cloves
1 whole nutmeg, for grating
½ a bunch of fresh thyme (15g)
1 bunch of fresh chives (20g)
olive oil
1 tablespoon runny honey
3 tablespoons malt vinegar
100ml golden rum
Top Tip
This recipe shows that you can hasselback any vegetable, not just potatoes. Use this technique to help your veg take on any seasonings, rubs or marinades, and really make them sing!
When cooking beetroots or purple carrots (or any purple veg) with a bunch of other veg, it’s a good idea to cook them separately to stop everything turning the same colour.
Method
Preheat the oven to 180°C/350°F/gas 4. Scrub the root veg really well. Peel and halve the onions, then quarter or halve the rest of the veg, leaving any smaller carrots whole.
Place the veg, one at a time, on a board and cut between the handles of two wooden spoons so that, when you slice down, the spoons stop the blade from going all the way through. Carefully slice at just under ½cm intervals all the way along. Place into a large roasting tray.
To make the festive jerk-inspired rub, peel the garlic, peel and halve the shallots, then halve and deseed the scotch bonnets (wear gloves!). Place in a food processor with the bay, allspice and cloves. Finely grate in the whole nutmeg, strip in the thyme leaves, then add the chives, 1 tablespoon of oil and a pinch of sea salt and black pepper. Blitz to a smooth paste.
Add the remaining ingredients, then blitz again until smooth. Drizzle half of it over the veg, add an extra drizzle of oil, toss everything together, then roast for 1 hour, or until golden and caramelised, shaking the pan halfway. Pour the rest into a jar and store in the fridge for another day (see tip).
This recipe shows that you can hasselback any vegetable, not just potatoes. Use this technique to help your veg take on any seasonings, rubs or marinades, and really make them sing!
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