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Brown butter root vegetables recipe

Brown butter root vegetables recipe

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Serve up a delicious bowl of slowly-roasted artichokes, parsnips and carrots alongside your turkey this Christmas. The sweet and citrus coated root veggies make a wonderful side that everyone will love tucking into during the festivities. See method

  • Serves 8
  • 15 mins to prepare and 1 hr to cook
  • 102 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 500g Jerusalem artichokes or parsnips, scrubbed, halved if large
  • 500g carrots, peeled and cut into thick chunks
  • 2 tbsp extra-virgin olive oil
  • 1 large lemon, thinly sliced
  • 1 tbsp clear honey
  • 25g butter
  • 2 tbsp chopped flat-leaf parsley

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    2g 10%
  • Sugars

    7g 8%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 13.1g Protein 1.4g Fibre 2.5g


  1. Preheat the oven to gas 7, 220°C, fan 200°C and line a roasting tin with nonstick paper. Add the artichokes or parsnips, carrots, oil, lemon, honey, 2 tbsp cold water and seasoning; toss to combine.
  2. Cover with foil and bake for 30 mins. Remove then set aside.
  3. While the turkey is resting, return the tin, uncovered, to the oven and roast for 30-35 mins, until browned.
  4. Just before serving, heat the butter in a pan over a low heat, until it turns a nutty brown. Remove and pour over the veg. Scatter with the parsley to serve.

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