The Best Ever Roast Dinner Trimmings

By
Lily F
-
Roasted carrots
Photo by Christina Rumpf on Unsplash

If you’re eating a roast dinner, everyone knows the best bit isn’t the meat, but all the extra you get on your plate. From roasted sprouts to creamy mashed potato, these trimmings can make or break your roast dinner, so check out these recipes to make the best-ever roast dinner trimmings.

Roast Sprouts

This recipe works with any cruciferous green vegetable, so swap in broccoli, cabbage, or cauliflower if you wish.

Ingredients (to serve 4):

  • 1 cup of sprouts, cleaned and peeled
  • 2 tablespoons of oil
  • 2 rashers of streaky bacon
  • 3 cloves of garlic
  • Salt and pepper

Instructions:

  1. Fry the bacon until it’s cooked through, then remove from the pan and slice into small pieces.
  2. In a roasting tray, arrange the sprouts, garlic cloves, and bacon pieces, and then drizzle with oil and season with salt and pepper.
  3. Roast at a high heat for half an hour, move the contents of the tray around to prevent burning, and then roast for another 10 minutes.
  4. Serve immediately.

Honey Glazed Carrots and Parsnips

Ingredients (to serve 8):

  • 4 carrots
  • 4 parsnips
  • 2 tablespoons of butter
  • 2 tablespoons of honey
  • 1 tsp cinnamon
  • Salt and pepper
  • Oil

Instructions:

  1. Heat the butter and honey in a pan until both have melted and combined. Stir the cinnamon into the honey glaze.
  2. Slice the carrots and parsnips lengthways and arrange them in a roasting tin.
  3. Pour the glaze over the vegetables, season with salt and pepper, drizzle over a little oil, and then roast at high heat for 35 minutes.

Creamy Mashed Potato

Ingredients (to serve 8):

  • 2 cups of potatoes
  • 1/4 cup of cream
  • 3 tablespoons of butter
  • 2 teaspoons of English mustard
  • Salt and pepper
  • Splash of milk

Instructions:

  1. Peel the potatoes and boil them for 15 minutes, or until cooked through.
  2. Once they are cooked, drain them (leaving a tablespoon or so of cooking water in the pan).
  3. Stir a splash of milk through the potatoes, add the butter, and mash immediately. Keep mashing until the potato looks very smooth and even in consistency.
  4. Add the cream, mustard, and a sprinkling of salt and pepper, and mash again.
  5. Serve immediately.