Salted caramel roasted car­rots & parsnips

Style at Home (UK) - - Christmas Dinner -

Takes 45 mins serves 6 Pre­heat the oven to 200°C/gas 6. Peel and chop 500g car­rots and 500g parsnips into even-sized chunks. Trans­fer to a roast­ing tin with 2tbsp veg­etable oil, a few fresh sprigs of thyme and sea­son. Roast for 30-40mins, un­til ten­der. Melt 25g but­ter and 25g gran­u­lated sugar in a heavy-based pan, in­crease the heat and cook for 5 mins. Add 1tsp flaky sea salt. Driz­zle over the veg, then re­turn to the oven for a few mins to crisp up. Serve with ex­tra thyme. Or in­stead of us­ing but­ter and sugar, roast the veg driz­zled in maple syrup.

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