Background

When I make my Sunday roast I always use the lower shelf to bake vegetables - either to serve as sides or for other meals. I just love honey roasted carrots and parsnips all year round! During the winter, particularly for festive meals, I like to spice them up with cinnamon or ginger and use maple syrup instead of honey. This maple roasted carrot and parsnip with chestnuts goes well with roast turkey, goose, chicken and ham. If you’re vegan or vegetarian, chop the baked veggies into bite -sized pieces, then mix these (and the cooking jus) with couscous or rice and a handful of rocket leaves!