This hearty mix of roasted root vegetables is a perfect side dish for roast meats, poultry, or game. The honey and orange glaze adds a touch of sweetness and enhances the natural flavours of the vegetables.
Ingredients Needed:
- 600g (1lb 5oz) butternut squash
- 350g (12oz) celeriac
- 3 medium parsnips
- 4 tbsp olive oil
- 5 sprigs fresh thyme
- Freshly ground black pepper
- 2 tbsp runny honey
- Finely grated rind of ½ small orange
- 1 tbsp orange juice
- Sea salt flakes
How To Make Honey-Roasted Winter Vegetables
- Prepare the vegetables: Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Peel the squash, celeriac, and parsnips. Cut the squash and celeriac into 2.5cm (1in) chunks. Cut the parsnips into quarters lengthways.
- Roast the vegetables: Place all the prepared vegetables in a large roasting tin. Drizzle with olive oil, toss to coat evenly, and spread them out in a single layer. Tuck in the thyme sprigs and season with black pepper. Roast for about 30 minutes until golden.
- Add the glaze: In a small bowl, mix the honey, orange rind, and orange juice. Remove the roasting tin from the oven and drizzle the honey-orange mixture over the vegetables. Return to the oven and roast for another 5–8 minutes until caramelised and crispy around the edges.
- Serve: Spoon over any juices from the roasting tin and sprinkle with sea salt flakes before serving.
Recipe Tips
- Cut evenly: Chop all vegetables to a similar size to ensure they roast evenly.
- Use a large roasting tin: Spreading out the vegetables in a single layer helps them brown properly instead of steaming.
- Flavour at the last minute: Adding the honey and orange towards the end prevents burning and enhances the glaze.
How To Store & Reheat Leftovers
Storing in the Fridge: Let the vegetables cool completely, then store them in an airtight container in the fridge for up to 4 days.
Freezing: Freeze portions in freezer-safe containers for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating: Warm in a preheated oven at 180°C (fan 160°C/350°F/Gas 4) for 10–15 minutes until heated through.
Try More Mary Berry Recipes:
- Roasted Mediterranean Vegetables
- Honey Roasted Carrots and Parsnips
- Harissa Roasted Chantenay Carrots
- Roasted Sausage and Potato Supper
Mary Berry Honey Roasted Winter Vegetables
Course: Side DishesCuisine: BritishDifficulty: Easy6
servings15
minutes40
minutes250
kcalThis hearty mix of roasted root vegetables is a perfect side dish for roast meats, poultry, or game. The honey and orange glaze adds a touch of sweetness and enhances the natural flavours of the vegetables.
Ingredients
600g (1lb 5oz) butternut squash
350g (12oz) celeriac
3 medium parsnips
4 tbsp olive oil
5 sprigs fresh thyme
Freshly ground black pepper
2 tbsp runny honey
Finely grated rind of ½ small orange
1 tbsp orange juice
Sea salt flakes
Directions
- Prepare the vegetables: Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Peel the squash, celeriac, and parsnips. Cut the squash and celeriac into 2.5cm (1in) chunks. Cut the parsnips into quarters lengthways.
- Roast the vegetables: Place all the prepared vegetables in a large roasting tin. Drizzle with olive oil, toss to coat evenly, and spread them out in a single layer. Tuck in the thyme sprigs and season with black pepper. Roast for about 30 minutes until golden.
- Add the glaze: In a small bowl, mix the honey, orange rind, and orange juice. Remove the roasting tin from the oven and drizzle the honey-orange mixture over the vegetables. Return to the oven and roast for another 5–8 minutes until caramelised and crispy around the edges.
- Serve: Spoon over any juices from the roasting tin and sprinkle with sea salt flakes before serving.
Notes
- Cut evenly: Chop all vegetables to a similar size to ensure they roast evenly.
- Use a large roasting tin: Spreading out the vegetables in a single layer helps them brown properly instead of steaming.
- Flavour at the last minute: Adding the honey and orange towards the end prevents burning and enhances the glaze.