Roasted Vegetables with a Sprinkle of Truffle

Serves 4


  • 6 parsnips
  • 1 bulb of garlic
  • 4 King Oyster Mushrooms
  • 6 baby carrots
  • 12 cooked chestnuts
  • 1/2 Butternut Squash
  • 2 red onions, halved
  • 1 savoy cabbage
  • 1 tbsp White Truffle Honey
  • 1 tbsp Truffle Dust
  • 2 tbsp Olive Oil
  • Flaked Black Truffle Sea Salt 


  1. Preheat your oven to 200˚C. Blanche your parsnips in boiling water for 10 mins while your oven is heating up and then drain.
  2. Slice your savoy cabbage and keep separately ready to steam later.
  3. Toss all root vegetables, squash, mushrooms and chestnuts in oil and place into a large preheated oven roasting tray. Season generously with Truffle sea salt and sprinkle with Truffle dust. Add chopped thyme and roast for 30 mins.
  4. Remove from the oven every 10 mins to turn and roast evenly. Cook for a further 15 minutes with a generous drizzle of truffle honey to glaze.
  5. Steam your savoy cabbage and season with extra Truffle Dust and sea salt. Combine with the roasted vegetables and serve with a final pinch of Truffle Sea salt flakes.