What’s your favourite Christmas vegetable?
Mine is definitely parsnips, closely followed by carrots. I’d usually suggest roasting them in a drizzle of olive oil with a sprinkling of herbs right next to the turkey in the roasting tin. But this year, I’ve decided to get inventive!
My honey roasted root veg recipe has four kinds of vegetables in it and a sweet, sticky honey and cumin glaze. When I was testing this recipe out, I ate the whole lot in one sitting(!) but you’d definitely be able to serve this in the middle of a Christmas turkey table for four.
The key to its deliciousness, I reckon, is chopping the veg into near-whole chunks to give the honey, cumin and seasoning a generous surface area to stick to.
Here’s the recipe:
- 2 carrots
- 2 parsnips
- 3 large beetroots
- 2 red onions
- 2 tbsp cumin seeds
- 2 tbsp honey (plus a good squidge more if you fancy it!)
- 2 tbsp rapeseed oil
- 1 tbsp coriander
Dry fry the cumin seeds whole in a frying pan for 1-2 minutes, until their scent is released. Tip the seeds into a bowl and crush.
Meanwhile, peel the onions, scrub the veg and chop off the ends. Chop the carrots and parsnips into threes (cut each vegetable in half widthways, then cut the thicker ends in half lengthways) and quarter the red onions and beetroot.
Mix the veg together with the honey, cumin seeds, coriander and rapeseed oil in a large bowl. Cover with cling film and leave to marinade for about an hour (or prepare and refrigerate the night before).
Tip the veg into a roasting tin when ready to cook, and roast in the oven at 180C for 20-30 minutes.