Juice from 1 clementine , squeezed, halves reserved
Few sprigs of rosemary , leaves picked
2 bulbs of fennel , peeled, quartered
few sprigs of thyme , leaves picked
400 g parnsips , peeled
Glug of white wine vinegar
2–3 sprigs of sage , leaves torn
1 small tsp honey , kept back
350 g beetroot
couple glugs of balsamic vinegar
few sprigs of oregano or marjoram
350 g baby turnips
couple glugs of red wine vinegar
5 fresh bay leaves
Preheat your oven to 190C/gas 5. If any carrots, parsnips or turnips are big, chop them in half. Parboil all your veg together, except the beets, as they’ll turn everything red! The beets take a little longer to cook, around 20–25 minutes, so get them on first.
Parboil the rest of your veg for 10 minutes in a large pan of salted boiling water. Drain, then let them steam dry, then separate them out so you can hit them with those different flavours.
Mix up the veg with the matching flavours, except the honey. Lay them out on a large tray, keeping each veg type together. (You can get up to this stage the day before, then cover them with foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.)
Roast them for 50–60 minutes, until they are golden, crispy and beautiful. Five minutes before the veg are ready, drizzle the honey over the parsnips. Take them all out the oven, give the tray a jiggle, then pile the veg on a platter.