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Rosemary and honey roasted vegetables with chestnuts

by
Graham Campbell
Rosemary and honey roasted vegetables with chestnuts

PT50M

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Method

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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
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Graham Campbell
Graham Campbell

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

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