Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Seasonal
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
Meat and Poultry
Fish and Seafood
Courses
Dish type
Seasonal
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Rosemary and honey roasted vegetables with chestnuts

by
Graham Campbell
Rosemary and honey roasted vegetables with chestnuts

PT50M

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

print recipe
shopping List

Method

print method
1
Preheat the oven to 180°C/gas mark 4
2
To prepare the vegetables, peel the carrots and parsnips and remove the outer leaves from the sprouts. Place a baking tray over the hob on a medium heat, pour in the oil and add the vegetables, moving them around every so often to ensure they colour evenly
3
Add the butter, honey, rosemary and chestnuts to the tray and transfer to the oven to roast for approximately 30 minutes, or until golden
4
To serve, season to taste and arrange on a plate or serving dish
Share recipe
Graham Campbell
Graham Campbell

Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.

You may also like

Rosemary and honey roasted vegetables with chestnuts
Christmas dinner recipes
Recipe Collection
Parsnip
Recipe Collection
Carrot
Recipe Collection
What's in season – October
by Sally Abé
Mini root vegetable cakes with horseradish cream
by Trine Hahnemann
Turducken: the origins of the multi-bird roast
by Clare Finney
Graham Campbell
Chef Profile
Vegetable
Recipe Collection
Gluten-free chestnut, mushroom and parsnip pie
by Howard Middleton
Apple, parsnip and potato soup
by Becca Pusey

NAVIGATE

Home > Recipes > Parsnip

© Great British Chefs 2020