-
-
Add this recipe to your binder
This recipe is in your binder
-
Roasted squash and carrots with chestnuts and sage recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
21 ratings
Christmas dinner wouldn't be the same without all of your favourite trimmings and, with a few simple twists, you can really make your sides standout. Try this roasted squash and carrot recipe - lightly tossing in honey, cumin and lemon juice before roasting really enhances the sweetness, and finishing with a knob of butter, cooked chestnuts and sage leaves for the final 10 minutes of roasting, brings masses of festive flavour. See method
Ingredients
- 550g carrots, trimmed, peeled and quartered lengthways
- 650g peeled and deseeded butternut squash, cut into 2.5cm wedges
- 2½ tbsp olive oil
- 1 tbsp clear honey
- 2 large garlic cloves, crushed
- ½ heaped tsp cumin seeds
- 1½ tbsp lemon juice
- 150g peeled and cooked chestnuts, chopped
- 5g sage leaves (about 18 leaves)
- 20g butter, chopped
If you don't have any butternut squash, try sweet potato
Each serving contains
-
Energy
590kj
140kcal
7%
-
Fat
6g
9%
-
Saturates
2g
10%
-
Sugars
11g
12%
-
Salt
0.4g
7%
of the reference intake
Carbohydrate 20.1g
Protein 2g
Fibre 5.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the carrots and squash in a large shallow roasting tin in a single layer.
- Mix together the oil, honey, garlic, cumin and lemon juice and pour over the veg. Season and toss to coat.
- Roast for 25 mins, stirring halfway. Add the chestnuts, sage leaves and butter. Roast for 10-15 mins or until the carrots are tender.
See more Christmas side dishes