Mary Berry Roasted Winter Vegetables Recipe
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.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 6
- Category: Side Dish
- Method: Roasting
- Cuisine: British
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.