Ingredients

The following ingredients have 4 Servings
  • 2 tbsp sherry – oloroso or other nutty sherry
  • 2 tbsp olive oil
  • ½ tsp pimento
  • 1 tbsp honey
  • salt and pepper
  • 2 medium carrots (peeled and cut into batons.)
  • 2 medium parsnips (peeled and quartered)
  • 2 medium potatoes (peeled and cut into wedges,)
  • 1 large red onion (peeled and cut into wedges)
  • ½ medium fennel (to taste. Cut into wedges. Keep leafy tops.)
  • 2 medium beetroot (peeled and cut into wedges.)
  • 3 cloves garlic – peeled and left whole
  • 2 sprigs thyme

Instruction

  • Preheat oven to 200ºC / Gas Mark 6 / 400ºF
  • Mix honey, olive oil, sherry, and pimento, and season with salt and pepper.
  • Place carrots, parsnips, potatoes, and garlic on a piece of baking parchment in a roasting pan, and coat with the oil and sherry mixture. Then add the fennel and onion wedges, taking care that they don’t fall apart.
  • Add the beetroot to one corner of the roasting pan, so as not to discolour all the other vegetables.
  • Place thyme on top.
  • Roast for 50 minutes.