Tangy Roast Vegetables with Chestnuts

Tangy Roast Vegetables with Chestnuts


1 person made this

This is a delicious combination of roast parsnip, leek, carrot, Brussels sprouts which has chestnuts and orange marmalade for a festive touch.

Seb Smith

Serves: 4 

  • 1 parsnip, diced
  • 1 leek, cleaned and thickly sliced
  • 2 teaspoons thyme
  • salt and pepper, to taste
  • 50g butter, cut in small cubes
  • 2 carrots, diced
  • 325g Brussels sprouts
  • 1 tablespoon orange marmalade
  • 150ml chicken stock
  • 200g roasted and peeled chestnuts

Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

  1. Preheat the oven to 180 degrees C.
  2. Place the parsnips and leek in a roasting tin, sprinkle over the thyme and season to taste. Dot with butter and roast for 10 minutes, stirring once.
  3. Add the carrots and Brussels sprouts to the roasting tin and roast for a further 30 minutes.
  4. Stir together the orange marmalade and chicken stock and pour over. Add the chestnuts to the tin and roast another 10 minutes. Serve.

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