Rainbow Christmas Veggies

We’ve been hibernating today and finished with a big roast.  For some reason my children demolish vegetables when they are smothered in gravy but I was rather pleased how attractive these looked on the plate.  I’ve been cooking a trial run of this year’s Christmas veggie selection.  To save getting too hot and bothered on the big day, the more I can cook in the oven or prep in advance the better.  I’m only serving carrots, sprouts and red cabbage but they were delicious and look so pretty with a rainbow on the plate! If you are short on oven space, don’t worry these will cook whilst your meat is resting.


Glazed Carrots

400 g approx of carrots (ideally small chantenay or young carrots in a mixture of colours)

1 dsp olive oil

1 dsp maple syrup

A few sprigs of thyme, leaves stripped from the stem

Salt and black pepper

Cut the carrots lengthways in either halves if thin or quarters if chunky.  Toss with the other ingredients and arrange in a shallow baking tray.

Roast in the oven at the same temperature as the potatoes for 25 minutes.  Give the tray a shake half way through cooking.

Serves 4


Roasted Sprouts

32 sprouts (if you are a sprout loving family like we are!)

1 clove of garlic – finely chopped

A few sprigs of thyme, leaves stripped from the stem

1 small pack of pancetta cubes 77g approx (the recipe works well without these or you could replace with cooked, quartered chestnuts)

1 dsp olive oil

Salt and black pepper

Strip the outer leaves from the sprouts and trim the bottom.  Cut in half lengthways.

Toss with the other ingredients in a roasting dish and cook for 20 minutes until nice and charred.  Give the dish a shuffle half way through cooking.

Serves 4 (if you have any left over whizz up with left over roast potatoes and fry in little patties.  It wouldn’t be boxing day without bubble and squeak!)


Red Cabbage

1 medium red cabbage

1 cooking apple – peeled, cored and finely chopped

1 onion – finely chopped

2 cloves garlic – crushed

1 tbsp olive oil

1 tbsp cider vinegar

Salt and black pepper

I make this massive batch of this before the big day and freeze in containers allowing 2-3 large tbsp per guest.  All you need to do is reheat the red cabbage in the microwave just before you serve lunch.  I love adding colour to a plate with minimal effort!

Cut the cabbage into eighths and trim off the tough inner core.  If you have a food processor you can make quick work of finely slicing each segment.

Mix everything in a large casserole dish and cook (with the lid on) in a 170c oven for 1 hour 30 mins.  Stir a couple of times during cooking.

Leave to cool before decantong into smaller containers.

You’ll be so pleased on Christmas day to have one homemade dish cooked in advance!

Serves 12 (or more depending upon the size of the cabbage.)

6 Comments Add yours

  1. Joel Skipp says:

    Very tasty!


    1. Thank you! They worked a treat on the big days as well…..


  2. Donna Vaughan says:

    Thank you for this fab recipe –
    My Husband loathed sprouts and when I said you had a recipe for sprouts – he agreed to give it a try!
    No pressure as it was only for Christmas Day lunch!! 😱
    He loved it – devoured the whole lot and even made it again for Boxing Day ( no left overs!)
    You are an amazing lady, cooking super, creative and nutritious food – And now sharing it all with us! THANK YOU XX

    Liked by 1 person

    1. Thank you so much Donna! It makes me really, really happy to hear about my recipes being enjoyed by other families. Next time make double the quantity so you can have bubble and squeak on Boxing Day 😉 xx


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