Christmas Tangy Roast Roots with Chestnuts

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Recipe intro

This Christmas tangy roast roots with chestnuts recipe is a delightful twist on traditional holiday side dishes. The combination of roasted root vegetables and savory chestnuts creates a harmonious blend of flavors and textures. The tangy marinade adds a zesty kick, perfectly complementing the earthiness of the dish. This recipe is not only delicious but also visually appealing, making it a standout addition to any festive table.

Keywords: Christmas, tangy, roast roots, chestnuts, recipe.

Christmas tangy roast roots with chestnuts recipe details

Christmas tangy roast roots with chestnuts recipe, recipe Rating: 4.8
Number of votes:119

A delicious vegetable side-dish to accompany Christmas dinner.
Ready in: 1 hour

Ingredients

Serves: 4

• 8 ounces chestnuts, peeled and cooked
• 12 ounces Brussels sprouts
• 2 carrots, diced
• 1 parsnip, diced
• 1 leek, thick sliced
• 3 tablespoons butter
• 1 teaspoon thyme
• 1 tablespoon Seville(R) orange marmalade
• 2/3 cup chicken stock
• Salt and pepper

Preparation method

Prep: 10 mins | Cook: 50 mins

1. Preheat the oven to 350 degrees F.
2. Place the parsnips and leeks in a large glass baking dish, and add the thyme. Dot with butter and place in oven for 10 minutes, stirring once.
3. Add the carrots and brussels sprouts, and cook for a further 30 minutes.
4. Add the chestnuts, orange marmalade and chicken stock and cook for a further 10 minutes. Serve hot.