Honey Roasted Vegetables Recipe - Great British Chefs

Rosemary and honey roasted vegetables with chestnuts

Side
easy
4
50 minutes

PT50M

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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Ingredients

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Metric

Imperial

200g of heritage carrots, various colours
200g of parsnip
100g of Brussels sprouts
30g of chestnuts
50g of butter
20g of olive oil
50g of honey
1 sprig of rosemary
salt

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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