How to Roast Root Vegetables
Perfect as a side dish with Christmas dinner or the Sunday roast. Roasted beetroot is especially delicious!
Usually, I'd recommend you use a disposable foil tray as honey can be hard to clean from a regular non-stick roasting tin.
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. 😀
The Scanpan not only looks good but performs well both in the oven and on the hob.
Scanpan products are made in Denmark their roasting pan has a non-stick ceramic titanium coating and is metal utensil and dishwasher safe.
It's multi-purpose as well as it has a base like a frying pan directly on the hob and can also be used in the oven, under the grill and on the stovetop.
It has a good weight and feels robust so you've no fear of it ever warping or twisting.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!
Easy to clean
As I mentioned earlier this pan was very easy to clean too.
Just some 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's sturdy, well made, and certainly the best pan I've ever had.
Okay, it isn't cheap but I say it's worth investing in as I'm sure it will last an age.
It's worth noting that it isn't suitable for induction hobs which is a shame.
But if you want a proper, professional roasting pan then I'd recommend 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 and is available in 3 sizes.
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 and black pepper
- olive oil
- runny honey
- 3 tablespoons of redcurrant jelly
- 2 tablespoons of Port
Put a non-stick pan on the hob. Add the redcurrant jelly and the port and cook over medium heat while stirring, until the jelly has dissolved and the sauce has thickened.
Pour into a cup and set aside.
Throw the prepared vegetables into your roasting pan. Sprinkle with a good pinch of sea salt and black pepper and drizzle with olive oil and runny honey.
Pop the roasting dish into your preheated oven and cook for about 15 minutes. Turn the veg and return to the oven for another 20 minutes or so.
Once the vegetables are 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 right away.
You might also like Honey Roasted Parsnips. 😋
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Roasted Root Vegetables
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 and black pepper
- olive oil
- runny honey
- 3 tablespoons of redcurrant jelly
- 2 tablespoons of Port
Instructions
- Put a non-stick pan on the hob. Add the redcurrant jelly and the port and cook over a medium heat while stirring, until the jelly has dissolved and the sauce has thickened. Pour into a cup and set aside.
- Wash the pan before continuing.
- Cut everything into wedges except the Chantenay carrots as 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. Sprinkle with a good pinch of sea salt and black pepper and drizzle with olive oil and runny honey.
- Pop the roasting dish into your preheated oven and cook for about 15 minutes. Turn the veg and return to the oven for another 20 minutes or so. As all ovens are different, keep an eye on them so they don't burn.
- Once the vegetables are 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 right away.
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