Pepper & honey-roasted roots

Pepper & honey-roasted roots

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 55 mins

Skill level

Easy

Servings

Serves 8

The perfect warming veggie dish for any roast dinner

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
129
protein
3g
carbs
19g
fat
5g
saturates
1g
fibre
7g
sugar
3g
salt
1.19g

Ingredients

  • 3 tbsp olive oil
  • 5 medium carrots, peeled and cut into long slices
  • 1 large celeriac, peeled and cut into chunks
  • 5 parsnips, peeled and cut into long sticks
  • 2 tbsp clear honey
  • 2 tsp black peppercorns, roughly cracked

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 220C/fan 200C/gas 7. Heat oil in a roasting tin on top of the stove, then throw in the vegetables and fry for 5-8 mins until they begin to brown. Place the tray in the oven for 40-50 mins, shaking pan occasionally until golden brown and soft.
  2. Stir the honey, pepper and a sprinkling of salt into the vegetables, then return to the oven for 5 mins to warm the honey through.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
chefbf's picture

These were really nice, I enjoyed using the celeriac as never had before (it has quite a nutty, coconut smell to it). However would next time cook for a little less time or on a slightly lower heat as they were maybe just slightly overdone.

happyphantom's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Beautiful! Served with roast leg of lamb - not a scrap left, enjoyed by all. Will make these again.

alexandragribbin's picture

Used what we'd got - leeks instead of celeriac and golden syrup replaced honey. A light dusting of nutmeg too and it was absolutely delicious. Great accompaniment to Boxing Day dinner.

manyfaced's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Awesome recipe! Made it yesterday. Used baby carrots - they turned out divine. Did not have celeriac (but definitely trying it next time), but added cloves of garlic in after having fried parsnips and carrots (cloves peeled but not cut). Roasted garlic added amazing smell and was delicious! Thank you for the recipe - it is a keeper!

boo7681's picture

I've been making this side dish for years and it always goes down well. Have even managed to convert a non parsnip eater since making them try it.

emmagotz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amidst an almost disastorous christmas dinner - these turned out brilliantly, everyone loved them and they're apparenly fool proof!

liezeldutoit's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great side dish for a roast, especially pork. I will make this again.

laine1223's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The hardest part of this was peeling the veg, but we all loved it, especially the celeriac, never tasted it before, will be having it again, it was all lush!

elaines's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've made this at Christmas every year since you printed it because everyone loves it! You can prep it ahead and the veg has a lovely earthy sweetness.

Questions

Tips