Christmas roast roots with chestnuts

Christmas roast roots with chestnuts


3 people made this

About this recipe: A delicious vegetable side dish to accompany Christmas dinner. Chestnuts, parsnip, leek, carrot and Brussels sprouts combine for a truly special side! Great with roast turkey.

Seb Smith

Serves: 4 

  • 1 parsnip, diced
  • 1 leek, sliced thickly
  • 1 tablespoon chopped fresh thyme
  • salt and pepper, to taste
  • 50g (2 oz) butter
  • 2 carrots, diced
  • 325g (11 1/2 oz) Brussels sprouts
  • 200g (7 oz) chestnuts (peeled and cooked)
  • 1 tablespoon Seville orange marmalade
  • 150ml (1/4 pint) chicken or vegetable stock

Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

  1. Preheat the oven to 180 C / Gas mark 4.
  2. Place the parsnip and leek in a roasting tin. Add the thyme and season. Dot with butter and cook for 10 minutes, stirring once after 5 minutes.
  3. Add the carrots and brussel sprouts, cook for another 30 minutes.
  4. Add the chestnuts, orange marmalade and stock and cook for another 10 minutes. Serve hot.

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Reviews (1)


looks good but not really for the vegetation with chicken stock!! - 30 Nov 2012

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