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Roast carrots and parsnips with a rosemary nut mix picada

Prep 20 minutesCooking 20 minutes6 people

Prepping this dish ahead makes it so user friendly. Add some cumin and coriander seeds to the roasting carrots and parsnips, which would make this a more middle eastern dish. And if you like your roast veg sweet, add some honey for the last 5 minutes of roasting.


20 minutes

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  1. Place a large pot of water on to boil.
  2. Peel the carrots and parsnips and cut into quarters, making sure to remove the core of the parsnips if it is woody.
  3. When the water is boiling, season heavily with salt and blanch the carrots and parsnips at the same time for around 3 minutes. Drain and set aside.
  4. For the picada, place a medium frying pan on a medium heat, add 5 tbsp olive oil, along with the whole peeled garlic cloves. The aim here is to flavour the oil and to take the raw edge off the garlic.
  5. Cook the garlic in the oil, stirring often, for around 5-6 minutes, making sure not to burn it.
  6. Add the torn bread and toss and cook in the garlic oil until it is nicely golden, for around 5 minutes, stirring often.
  7. Preheat the oven to 200C fan.
  8. Remove the bread from the pan, along with the cooked garlic and set aside to cool.
  9. To make the picada, blend the cooled breadcrumb, garlic and oil mix in a blender, along with the whole tin of rosemary nuts. Blend and set aside whilst you roast the carrots.
  10. Place the blanched carrots and parsnips into a large roasting tray, coat with 3 tbsp olive oil and season well with salt and pepper. Roast in the preheated oven for 12-15 minutes.
  11. Remove the carrots and parsnips from the oven, add the sherry vinegar and mix to dress.
  12.  Add the picada along with the chopped parsley, mix and serve.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.

Gran Reserva Sherry Vinegar

Gran Reserva Sherry Vinegar

Aged for at least 10 years in American oak Barrels.

Rosemary Nut Mix

Rosemary Nut Mix

Almonds, cashews and peanuts roasted with Mediterranean sun-dried rosemary.