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Roasted Christmas Vegetables

Serves 6-8


6 Parsnips

6 Carrots

1kg Maris Pipers

300g Brussels sprouts

2 tbsp Rape seed oil

Salt and pepper

Here’s how

Peel the parsnips, carrots and potatoes.

Cut the parsnips in half longways and place in a roasting tray.

Chop the potatoes into quarters and add to the pan along with the carrots.

Drizzle with oil and season with salt and pepper.

Place the veggies into a pre heated oven and roast for 45 minutes.

Meanwhile peel the outer layer of leaves from the sprouts and trim the core.

Add the sprout to the roasted veggies, give them a stir round and return to the oven for 15 minutes.

Once cooked remove from the oven and serve.


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