by Xanthe Clay
Published author, Leiths-trained chef and long-established food and cookery writer for The Telegraph
Honey and ginger glazed parsnips and carrots
When it comes to Sunday lunch, cooking all the vegetables separately is a faff. I prefer to roast them together, which leaves just potatoes and a green veg to do. If you don’t have any fresh ginger, a shake of cumin seed works brilliantly instead.
- 300g carrots
- 250g parsnips
- 200g cauliflower
- 1 red onion
- 5cm piece of fresh root ginger
- 1tbsp olive oil
- 1tbsp runny honey
Carrots and Parsnips: scrub them (I see no need to peel them, but it’s up to you), trim and cut in half crossways. Cut into fat batons about a 1 ½ cm thick at their broadest.
Cauliflower: Break into florets the size of a ping pong ball.
Onion: peel and cut into eight wedges through the root.
Preheat the oven to 220C (this is flexible – if you are roasting the meat at another temperature, that will be fine – the veg will just take a little longer, or less long to cook.)
Spread the vegetables out in a baking tray and dribble with the olive oil. Add the ginger and honey, 1/2tsp salt and mix with your hands until well coated. Roast near the top of the oven for 30-40minutes until patched with brown – give them a stir half way through to make sure they cook evenly.
Serve scattered with roughly chopped flat leaf parsley if you like.
TIP: store fresh root ginger in the freezer, wrapped in a freezer bag. It will keep for months and can be grated from frozen on the coarse side of a box grater. Any left can be popped back in the freezer for another day.