Roasted Vegetables with Honey, Chestnuts & Thyme

Roasted Vegetables with Honey, Chestnuts & Thyme, Denhay Smoked Back bacon

Serves 4-6 people   Prep 10 minutes   Cook 40 minutes


  • Denhay Smoked Back bacon x 1pkt
  • Carrots
  • Parsnips
  • Swede
  • Butternut Squash
  • 100g Chestnuts (quartered)
  • 2 tbsp. Fresh thyme (chopped)
  • 50g Butter
  • Honey
  • Brown sugar
  • Olive oil and butter for cooking


Prepare the vegetables and cut into equal size pieces, not too small or they will be cooked and soft before they have a nice colour on them.

Heat a wok or large heavy frying pan and add some butter, then brown sugar and honey, stir quickly to make a caramel. Add your vegetables and cook on a high heat to get some colour on them, season with salt and pepper, then add the chopped thyme. You can do this in batches, so the pan is not too full and you will get a nice colour on the vegetables.

Lay the bacon on a tray and grill on both sides until cooked to your liking. Cut into 1cm strips and set aside.

Once coloured transfer to a roasting tray. You can do this in advance and then finish in the oven when the rest of your items are ready. Finish cooking them in the oven at 200o/c. About 20 minutes from the end add the chestnuts. When you take out of the oven stir through the bacon.


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