D'you guys remember vegetables? I don't. As I think this blog is pretty good evidence of, Christmas time in the hobbit kitchen is all about butter and bread and cake and sugar. They don't call it the most wonderful time of the year for nothing, you know. But, alas, we cannot survive on sweets alone, and no Christmas dinner is complete without a hefty helping of your 5 a day alongside all that meat and pudding. But of course, if I'm gonna eat vegetables in December, I'm obviously gonna want them smothered in oil & honey & mustard. I'm sure most of you have had honey roasted vegetables before, but if you haven't, it takes your average roast dinner to a whole other level. The addition of mustard here adds an extra level of depth & kick, and it couldn't be a simpler food to prepare.
To feed about 8 people on Christmas day, you will need:
- 500g carrots.
- 500g parsnips.
- 2 tablespoons of wholegrain mustard.
- 2 tablespoons of olive oil.
- 4 tablespoons of clear runny honey.
1. Preheat the oven to 220 degrees C and place your roasting tin or baking tray - whatever you'll use to cook the veg - inside to heat up.
2. Begin by chopping your veg. Don't bother to peel them since it's totally unnecessary (especially since we're softening them up with honey), just chop them up however you prefer.
3. In a large bowl, mix up the mustard, olive oil & runny honey with a fork or small whisk until combined.
4. Take your roasting tin out of the oven & place the parsnips and carrots inside.
5. Pour the runny mixture all over the vegetables and mix it all together with a wooden spoon until coated.
6. Roast for 30 minutes.
Serve alongside turkey, stuffing, potatoes, broccoli, green beans, pigs in blankets... Mmm, I can't wait! And guess what, you guys? Only 3 sleeps left!