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
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