James Martin Christmas Carrots And Parsnips

James Martin’s Christmas Carrots and Parsnips are the unsung heroes of the festive plate. While the turkey takes center stage, these jewel-bright vegetables provide the essential sweetness and color to balance the rich gravy and savory stuffing. James’s festive version elevates the humble root veg with aromatic spices like star anise and cinnamon, finishing them in a sticky, buttery glaze that tastes unmistakably like Christmas. By cooking them together, you save precious oven space and washing up—a gift in itself on the big day.

Try More Recipes:

• James Martin​ Vichy Carrots
• James Martin Chicken Liver Pâté​
• James Martin​ Yorkshire Pudding Recipe For 6 Persons

Why You Will Love This Christmas Carrots And Parsnips Recipe:

• Festive Flavor Profile: The addition of star anise and cinnamon adds a subtle, warming spice that smells like the holidays.
• Space Saver: Cooking both vegetables in one large tray frees up space for your roast potatoes and turkey.
• The “Sticky” Finish: A combination of butter and soft brown sugar creates a glaze that clings to the veg without being sickly sweet.
• Make-Ahead Magic: You can do the peeling, chopping, and blanching on Christmas Eve, leaving just the roasting for the big day.

James Martin Christmas Carrots And Parsnips Ingredients

• 500g Carrots: Peeled and cut into batons (quarters lengthways).
• 500g Parsnips: Peeled, cored (if woody), and cut into batons similar in size to the carrots.
• 50g Unsalted Butter: Cubed.
• 2 tbsp Soft Light Brown Sugar: Or Honey.
• 2 Star Anise: Whole.
• 1 Cinnamon Stick: Broken in half.
• 1 Orange: Zest and juice (optional, but highly recommended for freshness).
• Salt & Black Pepper: To season.
• Fresh Thyme: Sprigs to garnish.

How To Make James Martin Christmas Carrots And Parsnips

1. Prep: Preheat your oven to 200°C (400°F) / 180°C Fan.
2. Blanch: Bring a large pot of salted water to the boil. Add the carrots and parsnips. Boil for 4–5 minutes. They should be slightly tender on the outside but still firm in the middle. (Do not skip this, or the parsnips will be tough while the carrots burn).
3. Steam Dry: Drain the vegetables in a colander and let them steam dry for 2 minutes. This removes excess moisture so they roast rather than steam.
4. Assemble: Tip the vegetables into a large roasting tray. They should be in a single layer if possible. Dot the cubed butter all over the veg. Sprinkle over the brown sugar, star anise, and cinnamon stick. Season generously with salt and pepper.
5. Roast: Place in the hot oven for 20 minutes. The butter will melt and mix with the sugar to start forming a syrup.
6. Glaze & Turn: Remove the tray from the oven. Toss the vegetables in the buttery juices to coat them thoroughly. (If using orange, squeeze the juice over them now). Return to the oven for another 15–20 minutes.
7. Finish: The vegetables should be golden, tender, and sticky. Remove the star anise and cinnamon stick (or leave for presentation). Scatter with fresh thyme and orange zest before serving.

Recipe Tips

• The Core Issue: Parsnips often have a woody core that remains hard even after cooking. If your parsnips are large, cut them in quarters and slice out the pale central core before cooking.
• Uniformity is Key: Try to cut the carrots and parsnips to the same thickness. If the carrots are thick and parsnips thin, the parsnips will turn to mush before the carrots are cooked.
• Christmas Eve Prep: You can blanch the veg on Christmas Eve. plunge them into ice water to stop the cooking, drain, and store in the fridge. On Christmas Day, just toss with the butter/sugar and roast.
• Don’t Burn the Sugar: Keep an eye on them during the last 10 minutes. The high sugar content means they can go from “caramelized” to “burnt” quickly.

What To Serve With Christmas Carrots And Parsnips?

Christmas Carrots and Parsnips are the sweet, colorful jewels of the festive plate, making them the perfect partner for a traditional Roast Turkey or Honey Glazed Ham. Their caramelized flavor balances the savory richness of Roast Beef or a hearty Nut Roast. To complete the trimmings, serve them alongside crispy Roast Potatoes, buttered Brussels Sprouts, and savoury Pigs in Blankets, all brought together with a generous pour of rich gravy.

How To Store Leftovers Christmas Carrots And Parsnips?

• Fridge: Store in an airtight container for 3 days.
• Freezer: Not recommended. The texture degrades significantly.
• Leftover Idea: Blitz leftover roasted root veg with some vegetable stock and a splash of cream for a delicious Boxing Day Soup.

How To Reheat Christmas Carrots And Parsnips?

• Oven: Place on a tray and cover with foil. Reheat at 180°C (350°F) for 15 minutes.
• Pan: Sauté them in a frying pan with a little fresh butter until hot.

FAQs

Try More Recipes:

• James Martin Salad Dressing​ Recipes
• James Martin Cauliflower Cheese​
• James Martin Gluten Free Batter​

Christmas Carrots And Parsnips Nutrition Facts

• Calories: ~160 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 120mg
• Total Carbohydrate: 20g
• Protein: 2g

James Martin Christmas Carrots And Parsnips

Recipe by Ella ThompsonCourse: SidesCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

160

kcal

James Martin’s Christmas Carrots and Parsnips are roasted together in a sticky, spiced glaze of butter, brown sugar, star anise, and cinnamon. It is the definitive festive side dish.

Ingredients

• 500g Carrots: Peeled and cut into batons (quarters lengthways).

• 500g Parsnips: Peeled, cored (if woody), and cut into batons similar in size to the carrots.

• 50g Unsalted Butter: Cubed.

• 2 tbsp Soft Light Brown Sugar: Or Honey.

• 2 Star Anise: Whole.

• 1 Cinnamon Stick: Broken in half.

• 1 Orange: Zest and juice (optional, but highly recommended for freshness).

• Salt & Black Pepper: To season.

• Fresh Thyme: Sprigs to garnish.

Directions

• Prep: Preheat your oven to 200°C (400°F) / 180°C Fan.
• Blanch: Bring a large pot of salted water to the boil. Add the carrots and parsnips. Boil for 4–5 minutes. They should be slightly tender on the outside but still firm in the middle. (Do not skip this, or the parsnips will be tough while the carrots burn).
• Steam Dry: Drain the vegetables in a colander and let them steam dry for 2 minutes. This removes excess moisture so they roast rather than steam.
• Assemble: Tip the vegetables into a large roasting tray. They should be in a single layer if possible. Dot the cubed butter all over the veg. Sprinkle over the brown sugar, star anise, and cinnamon stick. Season generously with salt and pepper.
• Roast: Place in the hot oven for 20 minutes. The butter will melt and mix with the sugar to start forming a syrup.
• Glaze & Turn: Remove the tray from the oven. Toss the vegetables in the buttery juices to coat them thoroughly. (If using orange, squeeze the juice over them now). Return to the oven for another 15–20 minutes.
• Finish: The vegetables should be golden, tender, and sticky. Remove the star anise and cinnamon stick (or leave for presentation). Scatter with fresh thyme and orange zest before serving.

Notes

• The Core Issue: Parsnips often have a woody core that remains hard even after cooking. If your parsnips are large, cut them in quarters and slice out the pale central core before cooking.
  Uniformity is Key: Try to cut the carrots and parsnips to the same thickness. If the carrots are thick and parsnips thin, the parsnips will turn to mush before the carrots are cooked.
  Christmas Eve Prep: You can blanch the veg on Christmas Eve. plunge them into ice water to stop the cooking, drain, and store in the fridge. On Christmas Day, just toss with the butter/sugar and roast.
  Don’t Burn the Sugar: Keep an eye on them during the last 10 minutes. The high sugar content means they can go from “caramelized” to “burnt” quickly.