4 as a main or 6 as a side dish
Lyndey Milan's Honey Roasted root vegetables prepared like this can be a meal by themselves, so a 'meal in a glass' like our featured Chardonnay is perfect.
2 large carrots
8 Jerusalem artichokes (or baby potatoes)
1 sweet potato
¼ cup (60 ml) extra virgin olive oil
8 Brussels sprouts, trimmed and halved
Salt flakes and freshly ground black pepper
½ bunch thyme
2 tsp cumin seeds
200g chestnuts in their shell (see note)
1 large orange, zest and juice (1/2 cup juice)
1 tbsp thyme honey or dark, deeply flavoured honey
2 cloves garlic, finely chopped
Recipe by: Lyndey Milan
Photography by: John Pual Urizar
Styling by: Michaela Le Compte
1. Heat oven to 200°C.
2. Peel root vegetables and cut into similar size 3cm chunks. Toss in 2 tablespoons (40ml) oil in a very large, shallow roasting tin, then season. Roast in the oven for 20 minutes, tossing occasionally. Add remaining oil, Brussels sprouts and thyme sprigs, bake for another 20 minutes or until vegetables are golden and soft. Add cumin seeds for the last 5 minutes.
3. Meanwhile for chestnuts, cut an X shape with a sharp knife into the flat side of each, ensuring you cut all the way through the shell. Place chestnuts on a baking sheet, cut side up and put into the oven for 15–20 minutes. Cool a little, then wrap in a tea towel or paper towel and squeeze them until the skin is crushed. Peel the nuts. This is easier to do when they are warm.
4. Combine dressing ingredients and stir through the vegetables with peeled chestnuts and roast for 5 more minutes.
5. Serve as a generous vegetarian main, side dish or even as a salad when cooled.
Use any combination of root vegetables in season up to a weight of 1.2kg. Cooking time depends on how large you cut them. Peeled, cooked, ready-to-use whole chestnuts are available in supermarkets and can be used in place of fresh.