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Hassleback Vegetables Glazed in Honey and Miso


Sweet roasted root vegetables cut into Hassleback with a miso glaze. The perfect balance of flavours.



Serves- 6

6 potatoes (we used Maris Piper) 6 carrots
6 parsnips
1 large sweet potato

4 red onions
Sea salt & pepper to season 6 sprigs rosemary
6 sprigs thyme
6 bay leaves


Here's how:


Preheat the oven to 180 degrees fan.
Start by preparing the potatoes. Peel and wash and then dry the potatoes with kitchen paper.
Place two wooden spoons on a chopping board, either side of the potato and with a sharp knife cut into the flesh of each potato all the way down until you reach the spoons with the knife. Leave a gap of about 3mm between each incision into the flesh of the potato.
Repeat this process for the five remaining potatoes and then place into a large roasting tin. Drizzle with oil and season with salt and pepper.
Roast for about 40 minutes.
Now, move onto the carrots. Peel each carrot and cut in half lengthways. Create the hassleback again by using the wooden spoons just like you did with the potatoes.
Roast the carrots on a baking tray with oil and seasoning in the oven for about 15 minutes.

Repeat the exact same process as you did the carrots with the parsnips and roast for the same amount of time.
Peel the sweet potato and cut in half, then into 3 to get six equal sized pieces. Create the hassleback effect again, drizzle with oil, season and roast for 15 minutes.

Next place a pan on the stove with a splash of oil and then peel and prepare the red onions. Cut the red onions into quarters and fry in the frying pan for about 5 minutes on each side.
Once all the separate ingredients are cooked, add them all into the large tin with the potatoes, along with the herbs and bay leaves.

Roast for a further 5 minutes altogether before serving with your festive family dinner.

Recipe by Peter Sidwell.

Hassleback Vegetables Glazed in Honey and Miso

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