1 hr 35 mins
Not Too Tricky
serves 10
About the recipe
This is my favourite way to cook my Christmas veg. Keeping the skins on gives incredible flavour, and tailoring flavourings to the veg means you’ve got a proper streamlined taste profile. They’re just really good veg!
Ingredients
1kg carrots
1 tablespoon runny honey
olive oil
2 clementines
½ a bunch of fresh thyme (15g)
1kg parsnips
red wine vinegar
1 handful of bay leaves
Method
- Preheat the oven to 180°C/350°F/gas 4. Scrub the carrots and line them up in a large roasting tray. Drizzle with the honey, 1 tablespoon of olive oil, and sprinkle over a pinch of sea salt. Squeeze over the juice of the clementines and scatter over the thyme sprigs.
- Scrub and trim the parsnips. Line them up in the tray next to the carrots and drizzle with 1 tablespoon of red wine vinegar and 1 tablespoon of olive oil. Sprinkle with a pinch of sea salt and tuck in the bay leaves.
- Gently toss the veg in their own sections, and roast for 1 hour and 20 minutes, or until golden and gorgeous.
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