Mary Berry’s Roasted Winter Vegetables is a classic dish that highlights the natural sweetness and earthy flavors of seasonal root vegetables. Perfect as a side dish for a roast dinner or as a standalone vegetarian delight, this recipe brings out the best in winter produce with simple seasoning and a golden roast.
What Are Mary Berry’s Roasted Winter Vegetables?
This dish features a medley of root vegetables like parsnips, carrots, and squash, roasted to perfection with olive oil, honey, and fresh herbs. The result is a flavorful and caramelized side dish that pairs beautifully with a variety of mains.
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Why You Should Try This Recipe
- Seasonal and Nutritious: Packed with vitamins and minerals.
- Simple to Prepare: Minimal ingredients and straightforward steps.
- Versatile Side Dish: Complements a wide range of main courses.
- Beautifully Caramelized: Roasting enhances the vegetables’ natural sweetness.
- Customizable: Use your favorite seasonal vegetables and herbs.
Ingredients Needed to Make Mary Berry Roasted Winter Vegetables
- Parsnips (2, peeled and cut into batons): Sweet and earthy.
- Carrots (2, peeled and sliced into thick sticks): Adds vibrant color and flavor.
- Butternut Squash (1 small, peeled and cubed): Creamy and slightly nutty.
- Red Onion (1, quartered): Adds a mild sweetness.
- Brussels Sprouts (200g, trimmed): Optional, for a touch of green.
- Olive Oil (3 tbsp): Ensures the vegetables roast evenly and develop a crisp exterior.
- Honey (1 tbsp): Enhances the caramelization.
- Fresh Rosemary (2 sprigs, chopped): Adds an aromatic touch.
- Garlic (2 cloves, minced): Optional, for additional flavor.
- Salt and Pepper (to taste)
Equipment Needed
- Baking tray
- Mixing bowl
- Parchment paper (optional)
Instructions to Make Mary Berry Roasted Winter Vegetables
Step 1: Preheat the oven
Preheat your oven to 200°C (180°C fan) or 400°F. Line a baking tray with parchment paper for easy cleanup.
Step 2: Prepare the vegetables
Peel and chop the vegetables into evenly sized pieces to ensure even roasting.
Step 3: Season the vegetables
In a large mixing bowl, combine the vegetables with olive oil, honey, fresh rosemary, garlic (if using), salt, and pepper. Toss until all the vegetables are evenly coated.
Step 4: Arrange on the baking tray
Spread the seasoned vegetables in a single layer on the prepared baking tray. Avoid overcrowding to ensure they roast rather than steam.
Step 5: Roast the vegetables
Roast in the preheated oven for 35-40 minutes, turning the vegetables halfway through, until they are golden and tender.
Step 6: Serve
Remove from the oven and transfer to a serving dish. Garnish with additional rosemary if desired, and serve warm.
What Goes Well With Mary Berry Roasted Winter Vegetables
- Roast Chicken or Turkey: A perfect complement to a classic roast.
- Gravy: Drizzle with rich turkey or onion gravy.
- Stuffing: Pairs beautifully with herbed stuffing.
- Mashed Potatoes: A creamy contrast to the caramelized vegetables.
- Cranberry Sauce: Adds a sweet-tart element to the dish.
- Vegetarian Mains: Serve alongside a nut roast or lentil loaf.
Expert Tips for Making the Best Mary Berry Roasted Winter Vegetables
- Cut Evenly: Ensure all vegetables are similar in size for even cooking.
- Don’t Skip the Honey: Honey enhances the caramelization but can be omitted for a vegan option.
- Use Fresh Herbs: Fresh rosemary or thyme provides the best flavor.
- Flip Halfway: Turning the vegetables ensures they roast evenly.
- Experiment with Vegetables: Add sweet potatoes, beets, or turnips for variety.
Easy Variations of Mary Berry Roasted Winter Vegetables
- Add Nuts: Sprinkle with toasted walnuts or pecans for added crunch.
- Spice It Up: Add a pinch of smoked paprika or chili flakes for a hint of heat.
- Citrus Twist: Squeeze fresh orange juice over the vegetables before roasting.
- Cheesy Finish: Top with grated Parmesan during the last 10 minutes of roasting.
- Herb Blend: Mix rosemary with thyme or sage for a more complex flavor.
Best Practices to Store Mary Berry Roasted Winter Vegetables
- Refrigerate leftovers: Store them in an airtight container in the fridge for up to 3 days.
- Reheat Gently: Warm in the oven at 180°C (350°F) for 10 minutes to restore crispness.
- Freeze: While best fresh, the roasted vegetables can be frozen for up to 1 month. Reheat directly from frozen.
Nutrition Value (per serving):
- Calories: 180
- Carbohydrates: 20g
- Protein: 3g
- Fat: 9g
- Fiber: 5g
FAQs
Can I prepare roasted winter vegetables in advance?
Yes, you can prepare the vegetables ahead by peeling and chopping them, then storing them in an airtight container in the fridge for up to 24 hours. Toss with seasoning and roast just before serving.
How do I ensure my roasted vegetables are crispy?
To get crispy vegetables, spread them in a single layer on the baking tray, ensuring they aren’t overcrowded. Roast at a high temperature and turn them halfway through cooking.
Can I make roasted winter vegetables vegan?
Yes, simply omit the honey and use maple syrup, or skip the sweetener altogether for a vegan version.
What vegetables can I use for this recipe?
You can use a variety of winter vegetables such as parsnips, carrots, Brussels sprouts, butternut squash, sweet potatoes, turnips, and beets. Mixing different types creates a colorful and flavorful dish.
Final Words
Mary Berry’s Roasted Winter Vegetables are a simple yet elegant way to showcase the best of seasonal produce.
Try this recipe and make your winter table more delicious and colorful!
More By British Baking Recipes
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- Mary Berry Roasted Winter Vegetables
- Mary Berry Hollandaise Sauce
Mary Berry Roasted Winter Vegetables Recipe
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 6
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Description
This dish features a medley of root vegetables like parsnips, carrots, and squash, roasted to perfection with olive oil, honey, and fresh herbs. The result is a flavorful and caramelized side dish that pairs beautifully with a variety of mains.
Ingredients
- Parsnips (2, peeled and cut into batons): Sweet and earthy.
- Carrots (2, peeled and sliced into thick sticks): Adds vibrant color and flavor.
- Butternut Squash (1 small, peeled and cubed): Creamy and slightly nutty.
- Red Onion (1, quartered): Adds a mild sweetness.
- Brussels Sprouts (200g, trimmed): Optional, for a touch of green.
- Olive Oil (3 tbsp): Ensures the vegetables roast evenly and develop a crisp exterior.
- Honey (1 tbsp): Enhances the caramelization.
- Fresh Rosemary (2 sprigs, chopped): Adds an aromatic touch.
- Garlic (2 cloves, minced): Optional, for additional flavor.
- Salt and Pepper (to taste)
Instructions
Step 1: Preheat the oven
Preheat your oven to 200°C (180°C fan) or 400°F. Line a baking tray with parchment paper for easy cleanup.
Step 2: Prepare the vegetables
Peel and chop the vegetables into evenly sized pieces to ensure even roasting.
Step 3: Season the vegetables
In a large mixing bowl, combine the vegetables with olive oil, honey, fresh rosemary, garlic (if using), salt, and pepper. Toss until all the vegetables are evenly coated.
Step 4: Arrange on the baking tray
Spread the seasoned vegetables in a single layer on the prepared baking tray. Avoid overcrowding to ensure they roast rather than steam.
Step 5: Roast the vegetables
Roast in the preheated oven for 35-40 minutes, turning the vegetables halfway through, until they are golden and tender.
Step 6: Serve
Remove from the oven and transfer to a serving dish. Garnish with additional rosemary if desired, and serve warm.
