Marmalade Roasted Winter Veg

A bright, sticky twist on classic roasted vegetables. Sweet root veg glazed with La Vieja Fábrica marmalade, wholegrain mustard, and balsamic for a golden, citrusy caramelised finish. The perfect balance of cosy and zesty for winter tables.

Difficulty Easy, Medium

Serves 4

Prep time 10 minutes

Cook time 40–45 minutes

Ingredients

2 handfuls of Chantenay carrots, or 2-3 large ones cut into batons

2 parsnips, cut into batons, or 2 handfuls of mini ones

½ a small butternut squash, peeled and cubed

1 small red onion, cut into wedges

2 tbsp olive oil

2 tbsp No Peel La Vieja Fábrica marmalade

1 tbsp wholegrain mustard

1 tbsp balsamic vinegar

Salt and black pepper

A few sprigs of thyme or rosemary (optional)

Method

Preheat the oven to 200°C (180°C fan). Line a large roasting tray with baking paper or lightly oil it.

Put the carrots, parsnips, squash, and onion in the tray. Drizzle with olive oil, season generously with salt and pepper, and toss to coat.

Roast for 25 minutes, until the vegetables are starting to soften.

In a small bowl, mix together the La Vieja Fábrica marmalade, mustard, and balsamic vinegar to make the glaze.

Remove the tray from the oven, spoon over the La Vieja Fábrica marmalade glaze, and toss well to coat. Add the thyme or rosemary sprigs if using.

Return to the oven for a further 15–20 minutes, until golden, sticky, and caramelised.

Serve warm, straight from the tray, with any remaining glaze drizzled over.

Variation: Add halved baby carrots, beetroot, or wedges of fennel for a colourful, earthy mix — or scatter over toasted walnuts just before serving for crunch.