Roasted carrots, parsnips and sprouts with pancetta and lemon-thyme butter
Serves: 6
Prep time: 10 minsTotal time: 
Recipe by Angela Boggiano / Recipe photograph by Tara Fisher
Roasted carrots, parsnips and sprouts with pancetta and lemon-thyme butter
Serves: 6
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
334Kcal
Fat
21gr
Saturates
8gr
Carbs
18gr
Sugars
12gr
Fibre
11gr
Protein
9gr
Salt
1.3gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 2 tbsp sunflower oil
- 1 x 160g pack smoked cubetti di pancetta
- 1 x 500g pack baby Chantenay carrots, trimmed
- 400g frozen roasting parsnips, from a 750g pack
- 2 x 240g packs trimmed Brussels sprouts, halved
- 150ml white wine
- 100g softened butter
- finely grated zest of 1 lemon
- ½ x 15g pack thyme, leaves only
Step by step
- Preheat the oven to 190°C, fan 170°C, gas 7. Add the sunflower oil to a very large roasting tin and heat for 2 minutes in the oven. Add the pancetta; cook for 3 minutes. Tip in the carrots and parsnips and toss with the pancetta. Cook, uncovered, on a high shelf in the oven for 25 minutes until the parsnips are starting to turn a lovely golden colour and the carrots are softening.
- Stir in the Brussels sprouts and toss everything together well. Return to the oven and roast for a further 15 minutes.
- Add the white wine and cook for a further 10 minutes until nearly all the wine has reduced.
- Meanwhile, put the softened butter in a bowl; mix with the lemon zest and the thyme leaves and season. Add half of this butter to the roasting tin (reserve the other half to flavour roast chicken, see below) and toss together well to form a lovely light sauce over the vegetables. Cook for just a few minutes longer, seasoning with plenty of ground black pepper.
Chef quote
Roasting all the vegetables together saves time – and using lemon and thyme butter is a quick way to add flavour.
