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Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 3 medium potatoes, scrubbed and halved
  • 3 parsnips, scrubbed and halved
  • 3 red onions, peeled and quartered
  • 2 large carrots, halved
  • a handful of fresh thyme and rosemary sprigs
  • 150 g pack of fresh blackberries
  • 1 dsp extra virgin olive oil
  • 1 dsp red wine vinegar
  • 1 tsp wholegrain mustard
  • a drizzle of maple syrup or runny honey
Winter Vegetables with a Blackberry and Mustard Sauce
Seasonal root vegetables roasted and served with a fruity dressing!
Winter Vegetables with  a Blackberry and Mustard Sauce Winter Vegetables with  a Blackberry and Mustard Sauce

A big plate of roasted vegetables is difficult to beat and ticks all the boxes for me... easy, tasty, healthy and satisfying! Made with carrots, parsnips, potatoes and red onions and jazzed up nicely with this fruity blackberry and mustard dressing. And if you want a meat injection, you can of course have this as a side... maybe with some nice pork chops or sausages

  1. Start by prepping all your veggies and laying out on a baking sheet/tray (use baking paper if you don't have good non stick surfaces)
  2. Then add in your fresh herbs. Season well and drizzle with extra virgin olive oil. Roast in a hottish oven (180/200) for about half an hour, until they've cooked though and taken on a bit of colour. Add in a handul of the blackberries about ten minutes before the end of cooking
  3. In the meantime, make the dresisng with about eight blackberries, the olive oil, red wine vinegar, mustard and maple syrup... all in a small food processor/hand blender and blitzed until you have a smoothish consistemcy. When the veggies are ready, drizzle a little of the dressing all over and serve the rest on the side
Winter Vegetables with a Blackberry and Mustard Sauce
Seasonal root vegetables roasted and served with a fruity dressing!
Winter Vegetables with  a Blackberry and Mustard Sauce Winter Vegetables with  a Blackberry and Mustard Sauce

A big plate of roasted vegetables is difficult to beat and ticks all the boxes for me... easy, tasty, healthy and satisfying! Made with carrots, parsnips, potatoes and red onions and jazzed up nicely with this fruity blackberry and mustard dressing. And if you want a meat injection, you can of course have this as a side... maybe with some nice pork chops or sausages

Prep 45 minutes
Total 45 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 3 medium potatoes, scrubbed and halved
  • 3 parsnips, scrubbed and halved
  • 3 red onions, peeled and quartered
  • 2 large carrots, halved
  • a handful of fresh thyme and rosemary sprigs
  • 150 g pack of fresh blackberries
  • 1 dsp extra virgin olive oil
  • 1 dsp red wine vinegar
  • 1 tsp wholegrain mustard
  • a drizzle of maple syrup or runny honey
  1. Start by prepping all your veggies and laying out on a baking sheet/tray (use baking paper if you don't have good non stick surfaces)
  2. Then add in your fresh herbs. Season well and drizzle with extra virgin olive oil. Roast in a hottish oven (180/200) for about half an hour, until they've cooked though and taken on a bit of colour. Add in a handul of the blackberries about ten minutes before the end of cooking
  3. In the meantime, make the dresisng with about eight blackberries, the olive oil, red wine vinegar, mustard and maple syrup... all in a small food processor/hand blender and blitzed until you have a smoothish consistemcy. When the veggies are ready, drizzle a little of the dressing all over and serve the rest on the side