Pepper & honey-roasted roots

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• ange

  28 November 2007

  ange rated this recipe

  

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• Elaine

  13 December 2007

  Elaine rated and commented on this recipe

  

  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.

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• smokey67

  29 December 2007

  smokey67 rated this recipe

  

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• Laine

  13 February 2008

  Laine rated and commented on this recipe

  

  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!

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• Aida G

  18 November 2009

  Aida G rated this recipe

  

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• Liezel

  04 April 2010

  Liezel rated and commented on this recipe

  

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

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• Emmy-Lou

  26 December 2010

  Emmy-Lou rated and commented on this recipe

  

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

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• boo7681

  21 December 2011

  boo7681 commented on this recipe

  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.

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• manyfaced

  06 March 2012

  manyfaced commented on this recipe

  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!

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• manyfaced

  06 March 2012

  manyfaced rated this recipe

  

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• Alexandra

  27 December 2012

  Alexandra commented on this recipe

  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.

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• KC

  12 April 2013

  KC rated and commented on this recipe

  

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

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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

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 mins

Cook 55 mins

Vegetarian

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

Per serving

129 kcalories, protein 3g, carbohydrate 19g, fat 5 g, saturated fat 1g, fibre 7g, sugar 3g, salt 1.19 g

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