Rosemary and honey roasted vegetables with chestnuts

by Graham Campbell
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servings4
50 minutes

Ingredients

  • 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

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
  • 200g of heritage carrots, various colours
  • 200g of parsnip
  • 100g of Brussels sprouts
  • 20g of olive oil
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
  • 50g of butter
  • 1 sprig of rosemary
  • 50g of honey
  • 30g of chestnuts
4
To serve, season to taste and arrange on a plate or serving dish
  • salt