easiest way to make ultimate simple Virginian roast with honeyed vegetables

How are you doing? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Virginian roast with honeyed vegetables. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Virginian roast with honeyed vegetables is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Virginian roast with honeyed vegetables is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 3 (about 450g) parsnips, peeled
  • 3 (about 350g) carrots, peeled
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon honey
  • Salt & ground black pepper
  • 500g mini silverside roast
  • 1 teaspoon olive oil, extra
  • 150g green beans
  • 125ml (1/2 cup) Massel chicken style liquid stock

Method

  • Step 1
    Preheat oven to 220�C. Cut the parsnips and carrots into quarters lengthways, then into 7cm lengths. Cut any large pieces in half lengthways. Place the parsnips, carrots, oil, honey, salt and pepper in a large bowl and toss until well combined.
  • Step 2
    Rub the silverside with the extra oil and sprinkle with salt and pepper. Place the silverside in a large roasting pan and arrange the parsnips and carrots around it. Cook in preheated oven for 10 minutes.
  • Step 3
    Reduce oven temperature to 180�C and cook for a further 20 minutes. Transfer the silverside to a plate, cover loosely with foil and set aside for 5 minutes to rest. Return the parsnips and carrots to the oven.
  • Step 4
    Meanwhile, cook the beans in a saucepan of salted boiling water for 5 minutes or until bright green and tender crisp. Drain and return to the pan. (See microwave tip.)
  • Step 5
    Transfer the parsnips and carrots to serving plates. Place roasting pan over high heat, add the stock and boil, uncovered, scraping the pan to dislodge any cooked-on bits, for 2 minutes or until reduced by half.
  • Step 6
    Carve the silverside and place on the serving plates with the beans. Drizzle with the sauce and serve immediately.

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