Jamie Oliver Hasselback Root Veg

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. I made it for a Sunday roast and loved how customizable it was with whatever veg I had on hand. (inspired by Jamie Oliver)

Ingredients Needed

• 2 large parsnips
• 500g (1 lb) mixed-colour carrots
• 1/4 swede (rutabaga)
• 3 mixed-colour beetroots
• 2 red onions

For the Festive Jerk-Inspired Rub:

• 3 cloves 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
• 1/2 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 (1/3 cup + 1 tbsp) golden rum

How To Make Jamie Oliver Hasselback Root Veg

1. Preheat the Oven: Preheat the oven to 180°C/350°F/gas 4.
2. Prep the Veg: Scrub your root vegetables well. Peel and halve the onions. Quarter or halve the rest of the veg, leaving smaller carrots whole.
3. Hasselback the Veg: Place each piece of veg between two wooden spoon handles and slice at 1/2cm intervals without cutting all the way through. Arrange in a large roasting tray.
4. Make the Rub: In a food processor, blitz the garlic, shallots, deseeded scotch bonnets, bay leaves, allspice, ground cloves, nutmeg (grated), thyme leaves, chives, 1 tbsp olive oil, and a pinch of salt and pepper until smooth.
5. Add Liquids: Blend in the honey, malt vinegar, and golden rum until it’s a thick, fragrant paste.
6. Toss the Veg: Drizzle half the jerk rub over the veg with an extra splash of oil. Toss to coat well and roast for 1 hour, shaking the tray halfway through.
7. Store Extra Rub: Pour remaining rub into a jar and refrigerate. It’s brilliant for grilled meats or more roast veg later.

Why I Love This Recipe

This is not your average roast veg! The jerk-inspired rub brings such warmth and spice, and I love how the hasselback cuts let the flavour soak right in. It makes a beautiful side for holiday meals or Sunday dinner.

Recipe Tips

• Use a spoon trick to safely slice the veg without cutting through.
• Roast beets separately to avoid staining the other veg.
• Toss well so every slice gets a bit of the marinade.
• Reheat leftovers with a quick roast in a hot oven.
• Try with other veg like sweet potatoes, squash, or turnips.

How To Store This Jamie Oliver Hasselback Root Veg

• At Room Temperature: Let cool fully within 1 hour.
• In the Fridge: Keep in an airtight container for up to 3 days.
• Reheating: Place in a 180°C oven for 10–15 minutes, covered loosely with foil.

FREQUENTLY ASKED QUESTIONS

• Can I make this without alcohol? Yes, just skip the rum or use orange juice instead.
• Are these good cold? Totally—they make great leftovers tossed into a salad.
• What other spices could I try? Smoked paprika, cumin, or coriander are tasty swaps.
• Can I prep the rub ahead of time? Yes, it keeps in the fridge for up to a week.

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