Rosemary and honey roasted vegetables with chestnuts
Graham Campbell's honey roasted vegetables recipe is the ideal accompaniment to any Sunday roast, with chestnuts and rosemary adding a beautiful flavour to the carrots, parsnips and sprouts. If desired, add a splash of colour to your side dish by swapping the parsnips for beetroot.
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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
- 200g of heritage carrots, various colours
- 200g of parsnip
- 100g of Brussels sprouts
- 20g of olive oil
4
To serve, season to taste and arrange on a plate or serving dish
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Rosemary and honey roasted vegetables with chestnuts
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