Christmas tangy roast roots with chestnuts recipe

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
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 mins1. 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.
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