1 parsnip per person
2 carrots per person
Olive oil
Salt and pepper
Rosemary or thyme – optional
Fresh lemon
- Peel and chop the vegetables – I like to cut them into lengthwise quarters.(If you’re preparing ahead, leave them in a bowl of water in the fridge at this stage)
- Toss with olive oil, salt and pepper and a few sprigs of fresh thyme or rosemary if you have it, then tip onto a roasting tray
- Give the birds a ten minute head start, then put the tray in the oven for 45 minutes
- Spritz with a little lemon before serving
This recipe originally appeared alongside an engagement accident waiting to happen and a Dickensian Christmas feast.