VEGAN ROASTED VEGETABLES CHRISTMAS RECIPES

VEGAN CHRISTMAS RECIPES | BBC GOOD FOOD

Vegan Christmas recipes | BBC Good Food image

Serve up a plant-based feast with our vegan Christmas starters, mains, sides and desserts. Choose from nut roasts, Christmas puddings, pies and more.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

CHRISTMAS VEGETABLES | VEGETABLES RECIPES | JAMIE OL…

Christmas Vegetables | Vegetables Recipes | Jamie Ol… image

These simple roasted vegetables are a no-brainer for Christmas dinner or a classic Sunday roast.

Total Time 1 hours 35 minutes

Yield 10

Number Of Ingredients 10

Ingredients

1.5 kg King Edward potatoes
½ a bulb of garlic
½ a bunch of fresh rosemary
olive oil
50 g unsalted butter
2 kg parsnips
2 tablespoons runny honey
½ a bunch of fresh thyme
1 kg Chantenay carrots (or use small regular carrots cut in half lengthways)
1 orange

Steps:

1. Preheat the oven to 220°C/425°F/gas 7.
2. Peel and halve the potatoes, then parboil in boiling salted water for 10 minutes. Drain in a colander and leave to steam dry for 2 minutes, then give the colander a few shakes to chuff up the edges.
3. Squash the garlic cloves with the back of knife, separate the rosemary into sprigs, then put half to one side. Scatter the rest over the potatoes with the garlic, a pinch of sea salt and black pepper, 4 tablespoons of oil and 30g of butter. Toss again.
4. Tip into a roasting tray and arrange in one layer, then roast for 45 minutes, or until golden.
5. Scrub the parsnips clean, then slice in half lengthways. Parboil in boiling salted water for 10 minutes, then drain well.
6. Pick the thyme leaves. Toss the parsnips with the honey, thyme, a pinch of salt and pepper, 10g of butter and 2 tablespoons of oil.
7. Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.
8. Peel the carrots, then place in a pan of cold salted over a high heat. Bring to the boil, and cook for 15 minutes, or until tender, then drain.
9. Meanwhile, pick and finely chop the remaining rosemary, then finely grate the orange zest and mix together.
10. Toss the cooked carrots with the remaining butter, season with salt and pepper, sprinkle with the orange zest and rosemary, then serve.

Nutrition Facts : Calories 486 calories, FatContent 29.3 g fat, SaturatedFatContent 12.3 g saturated fat, ProteinContent 22.9 g protein, CarbohydrateContent 29.5 g carbohydrate, SugarContent 11.0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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