This easy Jamie Oliver Hasselback Root Veg recipe is a vibrant and delicious way to enjoy seasonal root vegetables. With a festive jerk-inspired rub, it’s simple, full of flavor, and perfect for any dinner table. Plus, you can swap in your favorite root veggies to make it your own!
Ingredients Needed
- 2 large parsnips
- 500g (about 1 lb) mixed-colour carrots
- ¼ of a swede (rutabaga)
- 3 mixed-colour beetroots
- 2 red onions
For the Festive Jerk-Inspired Rub:
- 3 cloves of garlic
- 3 shallots
- 3 scotch bonnets (wear gloves!)
- 3 fresh bay leaves
- 1 tbsp ground allspice
- 1 level tbsp ground cloves
- 1 whole nutmeg (for grating)
- ½ bunch fresh thyme (15g / 0.5 oz)
- 1 bunch fresh chives (20g / 0.7 oz)
- Olive oil
- 1 tbsp runny honey
- 3 tbsp malt vinegar
- 100ml (about ⅓ cup + 1 tbsp) golden rum
How To Make Hasselback Root Veg
- Preheat the oven: Preheat the oven to 180°C/350°F/gas 4.
- Prepare the vegetables: Scrub the root vegetables well. Peel and halve the onions, then quarter or halve the rest of the veg, leaving smaller carrots whole.
- Hasselback the vegetables: Place each vegetable on a board, cutting between the handles of two wooden spoons so that the spoons stop the blade from going all the way through. Slice the vegetables at ½cm (about ¼ inch) intervals. Place the sliced veg in a large roasting tray.
- Make the festive jerk-inspired rub: Peel the garlic, halve the shallots, and deseed the scotch bonnets (wear gloves!). Place in a food processor with the bay leaves, allspice, cloves, and freshly grated nutmeg. Add the thyme leaves, chives, 1 tbsp of oil, and a pinch of sea salt and black pepper. Blitz until smooth.
- Add the liquids: Add the honey, malt vinegar, and rum to the processor and blitz again until smooth.
- Toss the vegetables: Drizzle half of the jerk rub over the veg, toss with an extra drizzle of oil, and roast for 1 hour, or until the vegetables are golden and caramelized, shaking the tray halfway.
- Store the remaining rub: Pour the remaining rub into a jar and store it in the fridge for another day.
Recipe Tips
- Slice carefully: When cutting the vegetables, make sure the slices are even and thin (about ½ cm) so they cook evenly and get crispy edges.
- Cook beets separately: If you’re using purple vegetables like beetroots, cook them separately to prevent other veggies from turning purple.
- Toss well: Make sure to toss the vegetables in the rub evenly, so every piece gets coated and roasted perfectly.
- Save the leftover rub: Store the remaining rub in the fridge for another day. It can be used for marinating meat or drizzling over other roasted vegetables.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Hasselback root veg cool to room temperature before refrigerating. Store in an airtight container for up to 3 days.
- Reheat: Preheat the oven to 180°C/350°F. Place the leftover veggies on a baking tray and cover with foil to keep them moist. Heat for 10-15 minutes or until warmed through.
Nutrition Facts
Serving Size: 1 serving (based on 12 servings)
- Calories: 72
- Total Fat: 1.1g
- Saturated Fat: 0.1g
- Total Carbohydrate: 12.6g
- Dietary Fiber: 3.6g
- Sugars: 8g
- Protein: 1.7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Slow-Cooker Red Cabbage
- Jamie Oliver Sprout Kraut
- Jamie Oliver Herby Cheese Soda Bread
- Jamie Oliver Kimchi Coleslaw
Jamie Oliver Hasselback Root Veg
Description
This easy Jamie Oliver Hasselback Root Veg recipe is a vibrant and delicious way to enjoy seasonal root vegetables. With a festive jerk-inspired rub, it’s simple, full of flavor, and perfect for any dinner table. Plus, you can swap in your favorite root veggies to make it your own!
Ingredients
For the Festive Jerk-Inspired Rub:
Instructions
- Preheat the oven: Preheat the oven to 180°C/350°F/gas 4.
- Prepare the vegetables: Scrub the root vegetables well. Peel and halve the onions, then quarter or halve the rest of the veg, leaving smaller carrots whole.
- Hasselback the vegetables: Place each vegetable on a board, cutting between the handles of two wooden spoons so that the spoons stop the blade from going all the way through. Slice the vegetables at ½cm (about ¼ inch) intervals. Place the sliced veg in a large roasting tray.
- Make the festive jerk-inspired rub: Peel the garlic, halve the shallots, and deseed the scotch bonnets (wear gloves!). Place in a food processor with the bay leaves, allspice, cloves, and freshly grated nutmeg. Add the thyme leaves, chives, 1 tbsp of oil, and a pinch of sea salt and black pepper. Blitz until smooth.
- Add the liquids: Add the honey, malt vinegar, and rum to the processor and blitz again until smooth.
- Toss the vegetables: Drizzle half of the jerk rub over the veg, toss with an extra drizzle of oil, and roast for 1 hour, or until the vegetables are golden and caramelized, shaking the tray halfway.
- Store the remaining rub: Pour the remaining rub into a jar and store it in the fridge for another day.
Notes
- Slice carefully: When cutting the vegetables, make sure the slices are even and thin (about ½ cm) so they cook evenly and get crispy edges.
- Cook beets separately: If you’re using purple vegetables like beetroots, cook them separately to prevent other veggies from turning purple.
- Toss well: Make sure to toss the vegetables in the rub evenly, so every piece gets coated and roasted perfectly.
- Save the leftover rub: Store the remaining rub in the fridge for another day. It can be used for marinating meat or drizzling over other roasted vegetables.
Jamie Oliver Hasselback Root Veg