Brown butter root vegetables recipe

Name: Brown butter root vegetables
Yield: Serves 8
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

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

Shop your ingredients

Perfectly Imperfect Parsnips 500G
Aldi Price Match
500g Jerusalem artichokes or parsnips, scrubbed, halved if large
£0.55
£1.10/kg
Tesco Carrots 500g
500g carrots, peeled and cut into thick chunks
£0.55
£1.10/kg
Tesco Extra Virgin Olive Oil 250Ml
2 tbsp extra-virgin olive oil
£3.40
£13.60/litre
Tesco Lemons Each
1 large lemon, thinly sliced
£0.37
£0.37/each
Tesco Squeezy Clear Honey 340G
1 tbsp clear honey
£1.19
£3.50/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
25g butter
£1.85
£7.40/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
2 tbsp chopped flat-leaf parsley
£0.50
£16.67/kg

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.