Rosemary and honey roasted vegetables with chestnuts

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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





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
Add the butter, honey, rosemary and chestnuts to the tray and transfer to the oven to roast for approximately 30 minutes, or until golden
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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