A plate serving smoky sweet root vegetables

Smoky sweet root vegetables

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Prep: 10 mins Cook: 10 mins Plus overnight chilling


Serves 10

Cook these root vegetables for a special roast dinner. A sweet butter glaze contrasts beautifully with a subtle charred flavour – perfect for Christmas Day

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal78
  • fat2g
  • saturates1g
  • carbs11g
  • sugars7g
  • fibre6g
  • protein1g
  • salt0.7g
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  • 75g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 75g caster sugar
  • 600g baby carrots, scrubbed (about 2cm of the tops left on), any larger ones cut in half lengthways



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 600g baby parsnips, scrubbed, any larger ones cut in half lengthways



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • smoked salt
  • 1 lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. The day before, put the butter, sugar and 500ml water in a deep frying pan. Heat until the butter is melted, then bring the liquid to the boil and simmer until lightly syrupy. Drop in the parsnips and cook, covered, for 6-8 mins until just tender then, using tongs, transfer to a roasting tin. Repeat with the carrots then tip them, with the liquid, into the roasting tin with the parsnips. Leave to cool, then put in the fridge overnight.

  2. When you are ready to eat, take the roots out the fridge, and lift out of the syrup. Discard the syrup. Heat a griddle or frying pan until searing hot then, in batches, put the roots cut-side down in the pan and cook for a min on each side until visibly charred. Sprinkle over the smoked salt, lemon juice and some parsley to serve.

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