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.

First published in 2015
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Ingredients

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Imperial

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

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

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