No festive dinner would be complete without the glorious contents of this Christmas vegetables box. We've taken the hard work out of rummaging through the supermarket shelves and put them together for you. Hand selected from a local vegetable market we ensure we choose only the very best and freshest ingredients.
If you've already ordering your Christmas meat from us, be it turkey, cockerel or anything else from our mouth-watering selection, this selection of mixed vegetables will be the perfect accompaniment. Plus you will save yourself another shopping trip to the dreaded supermarket! Win-Win!
To turn carrots, parsnips, Brussels sprouts, and potatoes into perfect side dishes for a roast dinner, follow these cooking tips:
Wash and peel the carrots and parsnips, then cut them into evenly sized pieces. If the parsnips have a woody core, remove it.
Clean the Brussels sprouts, trim the stem ends, and cut them in half.
Peel and cut the potatoes into chunks or wedges.
Preheat your oven to a high temperature, around 400-425°F (200-220°C), for crispy and golden results.
Toss the vegetables in a mixing bowl with olive oil, salt, pepper, and your choice of seasonings. Common options include minced garlic, fresh herbs (rosemary, thyme), or a sprinkle of paprika or Parmesan cheese.
Arrange the vegetables in a single layer on a baking sheet, ensuring they have some space between them. Overcrowding can cause them to steam rather than roast.
Carrots and parsnips typically take around 30-40 minutes to roast until they are tender and caramelized. Turn them once during cooking for even browning.
Brussels sprouts will take about 20-30 minutes. They should be tender and slightly crispy on the outside.
Potatoes may take longer, approximately 40-50 minutes. You can parboil them for about 5-7 minutes before roasting to speed up the process.
You can baste the vegetables with some melted butter or more olive oil halfway through the roasting process for extra flavor and moisture.
Check for Doneness:
Test the vegetables with a fork to ensure they're tender. They should be golden and slightly crispy on the outside.
Serve the roasted vegetables immediately while they're hot and at their crispiest.
By following these tips, you can create a delightful array of perfectly roasted side dishes that complement your roast dinner. Adjust the seasoning and cooking times according to your preferences and the specific flavours you desire.
-1kg of carrots
-1kg of parsnips
-2kg of potatoes
-500g of sprouts