15 Mary Berry Christmas Vegetable Recipes

Vegetables deserve as much attention as the roast at Christmas, and a few well-chosen dishes bring colour, freshness and balance to a rich meal. These fifteen recipes, inspired by Mary Berry’s love of seasonal British produce, make the most of carrots, parsnips, sprouts, red cabbage, beetroot, squash, leeks, greens and more.

Some are roasted alongside the meat, others cook quickly on the hob, and several can be prepared a day or two ahead. Together they offer plenty of choice for meat eaters and vegetarians alike, with textures from crisp and caramelised to soft and creamy.

1. Maple-Roasted Carrots and Parsnips with Pecans

A maple glaze and toasted pecans turn everyday roots into something special. They roast happily alongside the turkey in the final hour.

Servings: 6 · Total time: 50 minutes

Ingredients

• 500g carrots, halved lengthways
• 500g parsnips, quartered lengthways, woody cores removed
• 3 tbsp olive oil
• 3 tbsp maple syrup
• 50g pecans, roughly chopped
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Toss the carrots and parsnips with the oil and seasoning in a roasting tin.
2. Roast for 30 minutes until starting to brown.
3. Drizzle with maple syrup, scatter over the pecans and thyme, toss and roast for 10 minutes more until sticky and tender.

2. Brussels Sprouts Gratin

Sprouts baked in a creamy cheese sauce with a crisp crumb topping win over even the doubters. Assemble it a day ahead and bake when needed.

Servings: 6 · Total time: 40 minutes

Ingredients

• 600g Brussels sprouts, trimmed and halved
• 200ml double cream
• 1 garlic clove, crushed
• 75g Gruyère-style cheese, grated
• 30g fresh breadcrumbs
• Pinch of grated nutmeg
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Boil the sprouts for 4 minutes, drain and spread in a buttered ovenproof dish.
2. Warm the cream with the garlic and nutmeg, season and pour over the sprouts.
3. Mix the cheese and breadcrumbs, scatter over the top and bake for 20–25 minutes until golden and bubbling.

3. Spiced Red Cabbage with Clementines

Clementine juice and warm spices give red cabbage a festive fragrance and a gentle sweetness. It is best made a day ahead so the flavours deepen.

Servings: 8 · Total time: 1 hour 45 minutes

Ingredients

• 1 red cabbage (about 1kg), finely shredded
• 1 red onion, sliced
• Finely grated zest and juice of 3 clementines, plus 1 segmented to serve
• 50g light muscovado sugar
• 4 tbsp apple cider vinegar
• 1 cinnamon stick
• 1 star anise
• 25g butter
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3.
2. Mix the cabbage, onion, clementine zest and juice, sugar, vinegar and spices in an ovenproof casserole. Season and dot with butter.
3. Cover and cook for 1 hour 30 minutes, stirring halfway, until very tender. Remove the whole spices.
4. Serve topped with clementine segments, reheating until piping hot if made ahead.

4. Celeriac Gratin

Thin slices of celeriac baked in garlic cream make a lighter, nutty alternative to potato dauphinoise. It is especially good with roast beef or game.

Servings: 6 · Total time: 1 hour 20 minutes

Ingredients

• 1 large celeriac, peeled, quartered and thinly sliced
• 300ml double cream
• 150ml whole milk
• 1 garlic clove, crushed
• 1 tsp fresh thyme leaves
• 50g mature Cheddar, grated
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 180°C (160°C fan), gas mark 4 and butter a 1.5 litre ovenproof dish.
2. Heat the cream, milk, garlic and thyme until steaming. Season.
3. Layer the celeriac in the dish, pour over the cream and sprinkle with cheese.
4. Cover with foil and bake for 40 minutes, then uncover and bake for 20–25 minutes until tender and golden.

5. Roasted Cauliflower with Cheese Crumb

Wedges of cauliflower roasted until golden and topped with a crunchy cheese crumb are lighter than cauliflower cheese but just as tasty. They need very little preparation.

Servings: 6 · Total time: 40 minutes

Ingredients

• 1 large cauliflower, cut into 6 wedges
• 3 tbsp olive oil
• 40g fresh breadcrumbs
• 40g Parmesan, finely grated
• Finely grated zest of 1 lemon
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7. Brush the cauliflower with 2 tbsp oil, season and roast for 20 minutes.
2. Mix the breadcrumbs, Parmesan, lemon zest and remaining oil.
3. Scatter the crumb over the cauliflower and roast for 10 minutes more until golden and crisp. Sprinkle with parsley.

6. Braised Leeks with Thyme

Whole leeks braised gently in stock become soft, sweet and silky. They are an elegant, low-effort addition to the plate.

Servings: 6 · Total time: 35 minutes

Ingredients

• 6 medium leeks, trimmed and halved lengthways
• 25g butter
• 200ml vegetable or chicken stock
• 4 sprigs fresh thyme
• Salt and freshly ground black pepper

Instructions

1. Melt the butter in a wide pan and lay the leeks in cut-side down. Cook for 3 minutes until lightly golden.
2. Add the stock and thyme, cover and simmer gently for 15–20 minutes until completely tender.
3. Remove the lid, bubble to reduce the liquid slightly, season and serve with the juices.

7. Honey-Glazed Roasted Beetroot with Orange

Roasted beetroot with honey, orange and walnuts brings a jewel-like colour to the Christmas table. It is lovely warm or at room temperature.

Servings: 6 · Total time: 1 hour

Ingredients

• 750g raw beetroot, peeled and cut into wedges
• 2 tbsp olive oil
• 2 tbsp runny honey
• Finely grated zest and juice of 1 orange, plus 1 orange segmented
• 40g walnuts, roughly chopped
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Toss the beetroot with the oil and seasoning and roast for 40 minutes.
2. Mix the honey with the orange zest and juice, pour over the beetroot and roast for 10 minutes more until glossy.
3. Scatter with the orange segments, walnuts and parsley to serve.

8. Buttery Garlic Kale

Dark green kale cooked quickly with garlic and butter is fresh, bright and full of texture. It takes five minutes and balances richer dishes nicely.

Servings: 6 · Total time: 10 minutes

Ingredients

• 400g curly kale, tough stalks removed
• 25g butter
• 1 tbsp olive oil
• 2 garlic cloves, thinly sliced
• Squeeze of lemon juice
• Salt and freshly ground black pepper

Instructions

1. Blanch the kale in boiling salted water for 2 minutes and drain well.
2. Heat the butter and oil in a large pan and fry the garlic for 1 minute.
3. Add the kale and toss for 2–3 minutes until hot through. Add the lemon juice and season.

9. Roasted Squash and Red Onion with Feta and Pomegranate

Sweet roasted squash topped with salty feta, pomegranate and mint looks wonderfully festive on a platter. It doubles as a light vegetarian main.

Servings: 6 · Total time: 50 minutes

Ingredients

• 1 large butternut squash, peeled and cut into wedges
• 2 red onions, cut into wedges
• 3 tbsp olive oil
• 1 tsp ground cumin
• 100g feta, crumbled
• Seeds of 1 pomegranate
• Small handful of fresh mint leaves
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6.
2. Toss the squash and onions with the oil, cumin and seasoning on a large baking tray and roast for 35–40 minutes until tender and caramelised.
3. Transfer to a platter and scatter with the feta, pomegranate seeds and mint.

10. Parsnip and Apple Purée

Silky parsnip purée with a hint of apple is a sweet, creamy side that suits turkey, duck and roast beef alike. It reheats perfectly, so make it a day ahead.

Servings: 6 · Total time: 30 minutes

Ingredients

• 750g parsnips, peeled and chopped
• 1 eating apple, peeled, cored and chopped
• 50g butter
• 4 tbsp double cream
• Pinch of grated nutmeg
• Salt and white pepper

Instructions

1. Boil the parsnips and apple in salted water for 15–20 minutes until very soft.
2. Drain well and blend with the butter, cream and nutmeg until smooth.
3. Season and serve, or chill and reheat until piping hot.

11. Crispy Roasted Broccoli with Cheese

Roasting broccoli at a high heat gives it crisp, charred edges and a deep flavour. A little grated cheese and lemon finish it perfectly.

Servings: 6 · Total time: 25 minutes

Ingredients

• 2 heads broccoli, cut into florets
• 3 tbsp olive oil
• 1 garlic clove, crushed
• 40g Parmesan, finely grated
• 1 lemon, cut into wedges
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7.
2. Toss the broccoli with the oil, garlic and seasoning on a large baking tray and roast for 12 minutes.
3. Sprinkle with the Parmesan and roast for 5 minutes more until crisp at the edges. Serve with lemon wedges.

12. Petits Pois with Mint Butter

Sweet little peas tossed in mint butter are quick, bright and loved by children. A log of mint butter can be made weeks ahead and frozen.

Servings: 6 · Total time: 10 minutes

Ingredients

• 600g frozen petits pois
• 40g butter, softened
• 1 tbsp chopped fresh mint
• Finely grated zest of 1/2 lemon
• Salt and freshly ground black pepper

Instructions

1. Mix the butter with the mint and lemon zest.
2. Cook the peas in boiling salted water for 3 minutes and drain.
3. Toss with the mint butter, season and serve.

13. Creamed Spinach with Nutmeg

Velvety creamed spinach is a classic partner for roast beef and a lovely splash of green on any plate. It comes together in ten minutes.

Servings: 6 · Total time: 15 minutes

Ingredients

• 750g spinach
• 25g butter
• 1 shallot, finely chopped
• 150ml double cream
• Pinch of grated nutmeg
• Salt and freshly ground black pepper

Instructions

1. Wilt the spinach in batches in a large dry pan, then squeeze out as much water as possible and chop roughly.
2. Melt the butter and soften the shallot for 3 minutes.
3. Add the cream and nutmeg and simmer for 2 minutes, then stir in the spinach until hot. Season and serve.

14. Roasted Jerusalem Artichokes with Lemon

Jerusalem artichokes roast into crisp-skinned, nutty nuggets with a lovely sweetness. They are a seasonal treat that makes a change from potatoes.

Servings: 6 · Total time: 45 minutes

Ingredients

• 750g Jerusalem artichokes, scrubbed and halved
• 3 tbsp olive oil
• 2 garlic cloves, crushed
• 1 tsp fresh thyme leaves
• Finely grated zest of 1 lemon
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6.
2. Toss the artichokes with the oil, garlic, thyme and seasoning in a roasting tin.
3. Roast for 35–40 minutes, turning once, until golden and tender. Scatter with lemon zest to serve.

15. Brussels Sprouts with Brown Butter and Hazelnuts

Nutty brown butter and toasted hazelnuts bring out the natural sweetness of sprouts. It is a simple, elegant way to serve the Christmas vegetable.

Servings: 6 · Total time: 20 minutes

Ingredients

• 600g Brussels sprouts, trimmed and halved
• 50g butter
• 50g blanched hazelnuts, roughly chopped
• Squeeze of lemon juice
• Salt and freshly ground black pepper

Instructions

1. Cook the sprouts in boiling salted water for 4 minutes and drain.
2. Melt the butter in a large frying pan and cook until it smells nutty and turns golden brown. Add the hazelnuts and toast for 1 minute.
3. Add the sprouts and toss for 3 minutes until lightly golden. Add the lemon juice, season and serve.