Brown butter root vegetables recipe
Serve up a delicious bowl of slowly-roasted artichokes, parsnips and carrots alongside your turkey this Christmas. The sweet and citrus coated root veggies make a wonderful side that everyone will love tucking into during the festivities.
See method- Serves 8
- 15 mins to prepare and 1 hr to cook
- 102 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 500g Jerusalem artichokes or parsnips, scrubbed, halved if large
- 500g carrots, peeled and cut into thick chunks
- 2 tbsp extra-virgin olive oil
- 1 large lemon, thinly sliced
- 1 tbsp clear honey
- 25g butter
- 2 tbsp chopped flat-leaf parsley
Each serving contains
- Energy
- 450kJ 102.0kcal
- Fat
- 6g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 7g
of the Reference intake
Carbohydrate 13.1gProtein 1.4gFibre 2.5g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C and line a roasting tin with nonstick paper. Add the artichokes or parsnips, carrots, oil, lemon, honey, 2 tbsp cold water and seasoning; toss to combine.
- Cover with foil and bake for 30 mins. Remove then set aside.
- While the turkey is resting, return the tin, uncovered, to the oven and roast for 30-35 mins, until browned.
- Just before serving, heat the butter in a pan over a low heat, until it turns a nutty brown. Remove and pour over the veg. Scatter with the parsley to serve.
- See more Christmas side dishes
