Honey roasted root vegetables

The vegetables are such a key part to any Christmas dinner or Sunday roast. They have been treated very badly historically in this country. Let's face it, before this generation, the British were not known for our cooking. We were referred simply by the French as 'roast biff' and for using all our delicious fresh herbs for hedging; whilst all the beautiful vegetables we grew were turned to grey mulch by over boiling.


Well, at Christmas, maximum flavour for minimum fuss is the order of the day. So, I always choose to roast my root veggies (the oven is on anyway for the roast potatoes and meat) and they are made all the sweeter with honey and fragrent and alive with herbs.


What you will need
4 medium-large parsnips
8 medium carrots
4(uncooked)beetroots
8 shallots
1-2 table spoons of honey
2 bay leaves
2 tea spoons herbs de Provence
Fresh thyme


Firstly, peel all your vegetables and top and tail as necessary. Then, depending on size, half or quarter your root vegetables (i.e not the shallots) lengthways. You want them a similar width to ensure they all cook through evenly.

Add them to an oven tray and sprinkle over 1-2 tablespoons of olive oil and coat the vegetables evenly. Season and drizzle over the honey. Add the bay leaves, herbs de Provence and several sprigs of thyme and cook in an oven preheated to 180 degree for 50-60 minutes until soft and caramelised.

I had these on christmas day with a flavour contrasting spicy cauliflower and a tangy yoghurt and caper raita.