here’s my take on the perfect sides for a traditional sunday roast…
Serves | 4
Prep | under 10 mins
Cook | 45 mins
INGREDIENTS – POTATOES
2tbsp veg oil
1tbsp olive oil
1kg Maris Piper or King Edward potatoes, peeled and quartered
2 heaped tbsp (approx. 20g) plain flour
Pinch of salt, to season
METHOD
Preheat your oven to 200C (fan). Add the potatoes to a pan of salted water & bring to the boil. Cook for 5 mins then drain & steam dry in a colander set above the pan (few mins). Add back to the pan & shake to roughen up. Sprinkle with flour & shake again. Heat the oil in a roasting tin until hot (3-5 mins) then, carefully add the potatoes using a couple of spoons & turn to coat. Roast for 45 minutes or until golden & crunchy. Turn over halfway through.
INGREDIENTS – CARROTS
450g carrots, peeled and cut lengthways into quarters (or halves for the
smaller ones)
450g parsnips, as above
Maple Glaze:
4tbsp pure maple syrup
3tbsp olive oil
2tbsp vegan wholegrain mustard
Sea salt and freshly ground black pepper, to taste
METHOD
Preheat your oven to 220C. Whisk the Maple Glaze ingredients to combine then add to a roasting tin. Toss the carrots & parsnips in the glaze then roast for 30 mins or until tender with some char. Turn over halfway through.
@misterrands 