A perfect accompaniment to any roast
- 4 heritage carrots, cut into spears
- 4 heritage parsnips, cut into spears
- 2 tbsp rapeseed oil
- 1 tbsp thyme leaves
- ½ tsp cumin seeds
- ½ tsp Coriander seeds
- 20g Unsalted butter, softened
- ½ tsp Chilli flakes
- ½ tsp Ground turmeric
- 1 tbsp Maple syrup
- 8 Brussel sprouts separated into individual leaves
Preheat the EGG to 160c/310f. Set up indirect with the ConvEGGtor legs up and stainless steel grid on top.
Put the carrots and parsnips in a large bowl. Toss with the oil and thyme. Spread over the Rectangle Drip Pan so they sit in a single layer. Roast for 30 minutes, turning halfway, until tender.
For best results this can be done under the Rib Roasting Rack whilst your turkey or beef cooks above with the drippings fall into the veg whilst they roast.
Meanwhile, roast the spices in a dry pan then lightly crush the cumin and coriander seeds with a mortar and pestle. Using a fork, mix spices together with the butter, chilli, turmeric and maple syrup.
Dot the mixture over the vegetables, turning to coat with the spices. Return to the EGG for 5 minutes until browned. Stir through the sprouts and cook for a further 5 minutes before serving. For an added twist zest the rind of 4 clementines.