- Serves: 6-8
- Cook Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Effort: easy
- olive oil
- sea salt
- freshly ground black pepper
- 500 g carrots, peeled
- 1 clementine, juiced and squeezed halves reserved
- a couple of sprigs of fresh thyme, leaves picked
- 2 bulbs fennel, peeled and quartered
- a few sprigs of fresh thyme, leaves picked
- ½ lemons, juiced
- 400 g parsnips, peeled
- a glug of white wine vinegar
- a couple of sprigs of fresh sage, leaves picked and torn
- a small tsp honey
- 350 g beetroot, larger ones cut into chunks
- a good couple of glugs of balsamic vinegar
- a few sprigs of fresh oregano or marjoram
- 350 g baby turnips
- a couple of good glugs of red wine vinegar red wine vinegar
- 5 fresh bay leaves
Tips and Suggestions
If you want to prepare the vegetables the day before and just keep the roasting tray in a cold place that will be fine because the acid and oil will keep them from discolouring. Trust me, doing these the day before will make Christmas Day that little bit easier.
1. If any of your carrots, parsnips or turnips are particularly big, chop them in half. You can parboil all your veg together, except for the beets, as theyll turn everything else red! The beets also take quite a bit longer to cook, around 20 to 25 minutes. Put the rest of the vegetables into a large pot, cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes until youve got part-cooked, softened bendy vegetables, and then drain in a colander and leave to steam dry.
2. Get yourself a small tray, and use it to mix up each set of vegetables with their own gorgeous flavours, a few good lugs of oil and a good pinch of salt and pepper. Toss the carrots, clementines and rosemary together first and move them to a larger roasting tray so theyre all together. Then mix your fennel with its flavours and do the same... When you get to the parsnips, keep the honey back for later. Make sure each group of veg is separate in the roasting tray. Cover the tray with tin foil and keep in the fridge or the garage until your turkey is out of the oven and resting.
3. When you are ready to cook them, preheat your oven to 190C/375F/gas 5. Roast the vegetables in the hot oven for 50 minutes to 1 hour until they are golden, crispy and beautiful looking. Five minutes before they are ready to come out of the oven take the tray out, drizzle the honey over the parsnips and jiggle the tray so they are nicely coated. Pile all the veg up on a platter so they sprawl and hang all over the place. That platter is like winter in a nutshell, and every single mouthful will taste different and exciting youll definitely want to keep it close to you at the table.
©(2009) Jamie Oliver Enterprises. Photographer: David Loftus
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