Glazed Vegetables

Andrew Phelan - Matt O’ Keeffe & Edward Hayden


  • 4 carrots-peeled and cut into chunks
  • 1 turnip-cut into chunks
  • 3 parsnips-peeled and cut into chunks
  • 1 red onion-peeled & cut into chunks
  • 2 beetroot
  • 1oz/25g rapeseed oil
  • 1 tablespoon highbank orchard apple syrup/honey
  • Seasoning


Preheat the oven to 170C/325F/Gas Mark 3

Cook the beetroot in boiling water until cooked through. Allow to cool and then peel and cut into chunks.

Place the chunks of carrots, turnips & parsnips into a large saucepan of cold water and bring to the boil. Simmer for 8-10 minutes and then strain off the water. Place the blanched carrots, turnips & parsnips onto a flat baking tray with the red onions and beetroot and then drizzle with the rapeseed oil and the honey and then season lightly with salt and pepper. Place in the oven and roast for 20 minutes until cooked through.