Seasonal local food recipe No.209 – Christmas roasted vegetables with honey and spice
This dead-simple combination of winter vegetables works well with turkey or ham. There’s time to cook it while the turkey rests. The recipe is part of the Season’s Eatings (groan!) mini-series from John Lewis.
Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients
1 mini squash
4 carrots
4 parsnips
2 garlic cloves, unpeeled
2 tbsp olive oil
2 tbsp honey
3cm ginger root, grated
large pinch of allspice
Method
Preheat the oven to 180C/gas mark 4. Scrub the carrots and parsnips (don’t peel) and cut lengthways into evenly sized chunks. Peel the squash and cut into thick slices, removing the seeds. Place the vegetables in a roasting tray with the garlic cloves. Drizzle with the olive oil and stir well so the vegetables are coated. There should be enough space for them to sit in a single layer or they will steam instead of roasting.
Roast the vegetables in the oven for about 30 minutes until tender. Meanwhile combine the honey, ginger and allspice. Ten minutes before the end of cooking remove the veg from the oven and pour over the glaze. Return to the oven until sticky and caramelised.
