The Christmas Blog Series (XI) – Christmas-Spiced Root Vegetables


A short article this time suggesting a mixture of flavours that suits sweet root vegetables like sweet potato, parsnip and carrot and really gives a roast dinner a Christmas feel.

Ingredients (Serves 3-4 easily)

3 Carrots

3 Parsnips

6 Small Sweet Potatoes

1 Red Onion

1tsp Chinese Five-Spice Powder

1/4tsp Allspice

2-3 whole Star Anise

Black Pepper to taste


Vegetable Oil

  1. Cut the carrots and parsnips into your choice of shape, pieces around 0.5-1.5″

  2. Peel the sweet potatoes and cut into cubes of about 1-2” side length

  3. Cut the red onion into eight wedges

  4. Place the prepared vegetables in a roasting tin and coat with oil

  5. Mix together the powdered spices and dust the vegetables with them

  6. Grind black pepper over the vegetables and add the garlic cloves (if using) and star anise

  7. Roast in a pre-heated oven (for a fan oven try 40-45 minutes at 180-200 degrees) until the vegetables are well-cooked, agitating as needed to stop them sticking to the pan. Serve with roasted meat

As an alternative, use regular potatoes instead of sweet potatoes.


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