Roasted roots with chilli jam

This is something I discovered today – pretty simple and the recipe is pretty much the title. This winter, I’ve been doing carrots and parsnips, slow roasted in the oven with olive oil, garlic and a bit of thyme – and adding a spoonful of honey for the last five or ten minutes, which makes them lovely and sweet and sticky.

Today, though, I decided to try something different – I left out the thyme, and at the end I added a bit of some chilli jam I was given for Christmas. It was AWESOME! So, here goes with the recipe:

Three parsnips

Four carrots

A tablespoon of olive oil

Two cloves of garlic

Two tablespoons of chilli jam (or to taste!)

Peel and chop the carrots and parsnips into chunks. Chuck them in a roasting dish (I like the LeCreuset dishes as you can serve straight to the table) with the olive oil and chopped garlic. Roast, slowly (180C or slightly less if you have time). I tend to leave them on the bottom of the oven for an hour while roasting something, seems to be the right sort of temperature. Worth checking and stirring occasionally of course! Towards the end, about ten minutes before you want to take them out, stir in a spoonful or two of chilli jam.

Beautiful!