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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Preheat the oven to 180°C/gas mark 4
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
Add the butter, honey, rosemary and chestnuts to the tray and transfer to the oven to roast for approximately 30 minutes, or until golden
50g of butter
1 sprig of rosemary
50g of honey
30g of chestnuts
To serve, season to taste and arrange on a plate or serving dish
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