My Christmassy Roasted Root Vegetables glazed with Port and Redcurrant Jelly are, in a word, delicious. Perfect for Christmas dinner or of course, with the usual Sunday roast. So very easy to do too, and as long as you have a good non-stick pan you can't go wrong.
Usually, I'd recommend you use a disposable foil tray since the honey can be
hard to clean from a regular non-stick roasting tin.
But having
been sent this beautiful Scanpan I put it to the test - would it be easy to
clean afterwards? The answer is, it was a doddle.
Scanpan not only looks good but performs really well both in the oven and on the hob too.
Scanpan products are made in Denmark and the Scanpan roasting pan has a non-stick ceramic titanium coating and is metal utensil and dishwasher safe.
This roasting pan is multi-purpose too since it has a base like a frying pan and it can also be used in the oven, under the grill and on the stovetop.
The Scanpan looks and feels robust so you've no fear of it warping or twisting - it also has a nice weight to it.Another great thing is you can use it straight from the oven and onto the hob (except induction), which means it's perfect for making gravy or reducing sauces. I found the food cooked evenly and it seems nothing will stick to it - Oh yes the Scanpan is fantastic.
Easy to clean
As I mentioned earlier this pan was very easy to clean too - nice hot sudsy water and using a cloth the oil and honey were surprisingly easy to clean off and afterwards the pan looked like it had never been used.
All in all
This really is a fantastic roasting pan, it not only looks the part but it's sturdy, well made and certainly the best pan I've ever had.
Okay, it isn't cheap but I say it's so worth investing in as I'm sure it will last an age. I can't see that anything would stick to this and I love that it can go on the hob too.
My only fault find is that it isn't suitable for induction hobs which is a shame but if you want a proper, professional roasting pan then I'd recommended the Scanpan- you certainly won't be disappointed.
All SCANPAN non-stick products are 100% PFOA free. All Classic cookware is made from 100% recycled aluminium and 100% recycled packaging material is utilized and is available in 3 sizes.
I say it's well worthing buying this Scanpan.
Roasted Root Vegetables with Port
Ingredients
- 2 red onions
- 1 brown onion
- 2 nice fat parsnips
- 3 baby cooked beetroot from a pack (be sure they aren't in vinegar)
- a handful of Chantenay carrots
- sea salt, black pepper, olive oil and runny honey
- 3 tablespoons of redcurrant jelly
- 2 tablespoons of Port
Instructions
- Put a non-stick pan on the hob and add the redcurrant jelly and the port and cook over a medium heat whilst stirring until the jelly has dissolved and the sauce has thickened.
- Pour into a cup and leave to one side.
- Give the pan a wash before continuing.
- Cut everything into wedges except the Chantenay carrots since they are small enough anyway, ordinary carrots will need to be halved or even quartered depending on their size.
- Throw the prepared vegetables into your roasting pan and sprinkle with a little sea salt and black pepper.
- Drizzle with olive oil and runny honey.
- Pop into your preheated oven and cook for about 15 minutes, turn and return to the oven for a further 20 minutes or so; all ovens are different so keep an eye so they don't burn.
- Once the veg is nice and tender, remove from the oven and add the redcurrant and port mixture you made earlier.
- Stir gently to coat the veg and serve straight away with the rest of your Christmas turkey or roast chicken dinner.
Jan that pan is amazing! I hate scrubbing and I am clearly lazy as it honestly puts me off roasting with honey. The vegetables look fantastic too :)
ReplyDeleteWhat a great idea for roasted veg :) I don't like scrubbing either, would love one of these pans *adds to Christmas list*
ReplyDeleteLike the idea of adding beetroot in the mix with the redcurrant jelly.
ReplyDeleteYou had me at port!
ReplyDeleteSounds delicious
ReplyDelete