Elevate your Christmas day dinner with the help of these delicious vegetable side dishes from
Katy Beskow
Sticky Marmalade Carrots
Serves: 4
Prepare: 5 minutes
Cook: 40 minutes
4 large carrots, peeled and halved
lengthways
1 tbsp sunflower oil
1 rounded tbsp thick-cut orange
marmalade
2 sprigs of fresh thyme
Coarsely grated zest of
¼ unwaxed orange
Generous pinch each of sea salt
and black pepper
1. Preheat the oven to 190°C/Fan 170°C/Gas 5.
2. Arrange the carrots in a single line on a large roasting tray (or two smaller roasting trays). Brush the carrots with sunflower oil, then drizzle over any remaining oil. Roast in the oven for 25–30 minutes.
3. Carefully remove the hot tray from the oven. Generously spread the marmalade over the carrots to glaze. Pull the thyme leaves from the sprigs (discarding the tough stems) and scatter the leaves over the carrots.
4. Roast in the oven for a further 10-12 minutes until sticky and softened.
5. Remove from the oven and season with a pinch of sea salt and black pepper. Sprinkle with orange zest and serve hot.
Katy’s Tip
For a twist on this recipe, replace the thyme with a pinch of chilli flakes, then top with fresh coriander and a few drops of soy sauce just before serving.
Roasted Hasselback Parsnips with Apples
Serves: 4
Prepare: 10 minutes
Cook: 45-50 minutes
6 parsnips, peeled and halved
lengthways
2 apples, sliced into rounds, pips and
tough outer stalk discarded
1 tbsp sunflower oil
Generous pinch of dried sage
Sea salt and black pepper
1. Preheat the oven to 180°C/Fan 160°C/Gas 4.
2. Lay one half of a parsnip on a flat surface and use a sharp knife to score into the parsnip, without slicing all of the way through, leaving 2mm between each score. Repeat for all of the parsnips.
3. Place the hasselback parsnips onto a large roasting tray, leaving some space between each one. Lay in the apple slices.
4. Brush the sunflower oil over the parsnips and apples using a pastry brush, then drizzle the excess into the roasting tray. Sprinkle over the pinch of dried sage.
5. Roast in the oven for 45-50 minutes until the parsnips are golden brown and softened. Season with a pinch of salt and pepper. Serve hot.
Red Cabbage with Orange, Cinnamon and Black Pepper
Serves: 4
Prepare: 5 minutes
Cook: 30-35 minutes
1 red cabbage, finely shredded
1 apple, grated
200ml good-quality, fresh
orange juice
1 cinnamon stick
2 star anise
2 bay leave
