Mary Berry Honey Roasted Winter Vegetables

This one came about during a late-November panic when I was trying to make something festive without another potato on the table. I had a sad celeriac rolling around the veg drawer, a slightly bruised squash, and some limp parsnips. Honestly, it didn’t look promising. But once I tossed everything with a sharp splash of orange juice and a drizzle of honey, things took a turn.

The first time I made it, I added the honey too early—and it nearly burned to tar. Lesson learned. Now I glaze them at the end and the result is sticky, crisp-edged veg with soft, sweet centres. I’ve made it for Sunday roasts and Christmas lunch alike—never had a single leftover.

Let me show you how I got it just right.

The Secret Behind This Bake

What makes this so special is the timing of the glaze. Most recipes chuck the honey on at the start, but that’s a mistake. The sugars caramelise too fast and go bitter before the veg is even cooked through.

Also, that splash of fresh orange juice? It’s not just for sweetness. It balances the earthy roots and makes the whole dish feel a little brighter—especially in the middle of winter. I was sceptical the first time, but it absolutely brings it together.

Finally, spreading the veg in one layer is non-negotiable. If you pile it up, it steams. Give it room to brown and everything changes.

INGREDIENTS + WHY THEY MATTER

• Butternut squash (600g) – Naturally sweet and holds its shape when roasted. Don’t skip peeling—it toughens in the oven.
• Celeriac (350g) – Underrated. Earthy and nutty, and adds real depth. Goes golden if roasted properly.
• Parsnips (3 medium) – Sweetens as it roasts. I quarter them lengthways so they cook evenly.
• Olive oil (4 tbsp) – Helps everything roast, not steam. I tried less and regretted it—things stuck.
• Fresh thyme (5 sprigs) – Subtle herby backdrop. You can eat around the sprigs after roasting.
• Honey (2 tbsp) – Use runny honey for better coating. Adds that glossy, caramelised finish.
• Orange zest + juice – Just half a small orange makes all the difference. Adds citrus depth.
• Sea salt flakes – Finish with this. The crunch and hit of salt balances the sweetness.

Making It Yours (Without Ruining It)

• No celeriac? Swap for swede or extra parsnips. I’ve done both and it holds up.
• Vegan version? Use maple syrup instead of honey—tastes different but still delicious.
• Fancy twist? Add a handful of pecans or chopped chestnuts in the last 10 minutes. I did this at Christmas and it was a hit.
• Spiced up? A pinch of cinnamon or smoked paprika in the glaze gives it a wintry warmth.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Glaze burned and went bitter	Added honey too early	Add glaze after roasting—just for last 5–8 mins
Veg turned soggy	Overcrowded the roasting tin	Use a large tin—single layer only
Uneven cooking	Veg were cut different sizes	Cut into equal 2.5cm chunks for even roasting

HOW TO MAKE MARY BERRY’S HONEY ROASTED WINTER VEGETABLES

1. Preheat your oven to 220°C (fan 200°C / 425°F / Gas 7).
2. Prep the veg: Peel the squash, celeriac, and parsnips. Cut the squash and celeriac into 2.5cm chunks. Quarter the parsnips lengthwise.
3. Roast the vegetables: Toss the veg in a large roasting tin with olive oil. Spread out in a single layer. Tuck in thyme sprigs. Season with black pepper.
4. Roast for about 30 minutes until golden and just tender.
5. Mix the glaze: In a small bowl, combine honey, orange zest, and orange juice.
6. Add the glaze: Remove tin from oven. Drizzle glaze over veg and toss gently.
7. Finish roasting for another 5–8 minutes until everything is sticky and caramelised.
8. Serve: Spoon over any pan juices and finish with sea salt flakes.

TIPS FROM MY KITCHEN

• I warm the honey slightly so it spreads more easily over the veg.
• If your veg is crowded, use two tins—otherwise it’ll just steam.
• I zest the orange directly over the veg for extra aroma.
• Sometimes I roast the celeriac 5 minutes longer before adding the others—it takes longer to soften.

STORAGE + SERVING

• Fridge: Let cool fully, then into an airtight container. Keeps for up to 4 days.
• Freezer: Works fine in portions. Reheat gently—don’t blast it or it’ll go mushy.
• Reheat: Oven at 180°C (fan 160°C) for 10–15 minutes until hot and crisped again.
• Serve with: Roast chicken, pork, or as part of a veggie Christmas spread.

FREQUENTLY ASKED QUESTIONS

Q: Can I roast these ahead of time?
A: Yes. Roast and glaze them, then cool. Reheat in the oven at 180°C for 10–15 minutes just before serving.

Q: Can I skip the orange?
A: Technically yes, but it adds a lovely citrus lift. Without it, the honey can taste a bit flat.

Q: What’s the best substitute for celeriac?
A: Swede (rutabaga) is the closest match in texture. Or just add more squash and parsnip.

Q: Will carrots work in this?
A: Absolutely. Just chop them to match the other veg so everything cooks evenly.

Try More Recipes:

• Mary Berry Potato Rösti With Onion
• Mary Berry​ Roast New Potatoes With Garlic And Rosemary
• Mary Berry Brussel Sprouts With Peas and Cashews
• Mary Berry Garlic Roasted Potatoes with Rosemary