Candied root vegetables spiked with chilli

Ingredients 11
Servings 6


  • 12
    each small parsnips, carrots, baby onions, peeled
  • 4
    unpeeled sweet potatoes, cut into chunks
  • 4
    swedes or turnips, peeled and quartered
  • 1
    head garlic, broken into cloves and left unpeeled
  • 100
  • 45
    olive oil
  • 2
    oranges, juice
  • 1
    lemon, juice
  • 5
    vegetable stock powder
  • 2
    fresh chillies, slit down the centre


Place vegetables in a large roasting pan. GLAZE: Mix all ingredients and pour over vegetables. Cover with foil and roast at 180 ºC for about 45 minutes, shaking pan well every so often to prevent sticking. Increase heat to 200 ºC, remove foil and roast vegetables for a further 20 to 30 minutes, or until tender. (Vegetables should be pale gold and sticky.)

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