Roasted root vegetables are a fixture of the Christmas table, and this version brings honey, cinnamon, and thyme together with crunchy toasted hazelnuts. We finish it with our Viking Seaweed Salt, made with dulse and salt flakes. Dulse has been eaten along the Norwegian coast for centuries, and it is thought that Norwegian Vikings carried it on long sea voyages, possibly because it protected them from scurvy. Here, it adds a savoury depth that balances the sweetness of the honey and the parsnips.
Instructions
- Preheat the oven to 180°C and line a large baking tray with baking paper.
- Peel the carrots and parsnips and cut them into even batons, about the size of your finger.
- In a small bowl, stir together the olive oil, honey, cinnamon, and thyme until smooth. It should be thick but still pourable.
- Set aside 2 tbsp of the glaze to finish the dish at the end, if you like.
- Spread the carrots and parsnips over the tray, drizzle over the rest of the glaze, and toss gently with a spatula until evenly coated.
- Sprinkle with the Viking Seaweed Salt, then spread the vegetables out in a single layer.
- Roast for 20 to 25 minutes, turning once halfway, until tender and golden at the edges. Add the hazelnuts for the last 5 to 10 minutes so they toast without burning.
- Drizzle with the reserved glaze if using, and serve warm.
Products used in this recipe
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Wikinger-Meersalz
Normaler Preis Von €11,95Normaler Preis€0,00Verkaufspreis Von €11,95
