The perfect side dish for a Christmas roast, deliciously tender vegetables that soak up all of the herby flavours of rosemary and thyme.
Serves 6.Products used:
MasterClass Smart Space Seven-Piece Non-Stick Stackable Baking Equipment Set
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
MasterClass Cast Aluminium 28cm Fry Pan
MasterClass Electric Dual Salt & Pepper Mill
Ingredients:
6 potatoes
6 carrots
6 parsnips
1 large sweet potato
4 red onions
6 sprigs of rosemary
6 springs of thyme
6 bay leaves
Salt and pepper to season
Method:
Pre-heat oven to 180°C.
Peel, wash and dry the potatoes.
Place two wooden spoons on a chopping board, either side of the potato. With a sharp chef’s knife, cut into the flesh of each potato until you reach the spoon with the knife. Leave a gap of about 3mm between each incision into the potato.
Repeat this process for the five remaining potatoes and then place into a large roasting tin, drizzle with oil and season with salt and pepper.
Peel each carrot and cut in half lengthways. Create the hasselback by using the wooden spoons.
Repeat the same process with the parsnips.
Roast for about 40 minutes.
Peel the sweet potato and cut into 6 equal sized pieces. Create the hasselback effect, drizzle with oil, season and add to the roaster. Roast for 15 minutes.
Heat a drizzle of olive oil in a pan. Peel the red onions and cut into quarters. Fry for 5 minutes on each side.
Add the onions, herbs and bay leaves to the roaster.
Roast for a further 5 minutes before serving with your festive family dinner.
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