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It’s beginning to look a lot like...perfectly roasted Christmas veggies.

Veg often takes a bit of a back seat to other more flashy dishes on the Christmas table (it’s hard to compete with pigs in blankets) but done right, veg can be the most exciting thing on your plate. Trust us.

We have conjured up these BLOOM'IN TASTY vegan friendly 'side' dishes that you're roast dinner guests may confuse with the main event!



Roast Potatoes

  • 1.5 kg of peeled Maris Piper potatoes, cut into chunky pieces
  • Vegetable oil
  • Sea salt flakes
  • 4 tbsp semolina
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp salt

Roasted Heritage Carrots

  • 1 kg Heritage carrots
  • 2 tbsp olive oil
  • 6 tbsp agave nectar
  • Juice of 1/2 lemon juice
  • 2 star anise
  • 3–4 sprigs fresh thyme plus extra for sprinkling
  • Sea salt to serve

Roast Parsnips

  • 1kg, peeled, quartered lengthwise
  • 4 tbsp groundnut oil
  • 4 tbsp semolina
  • 30g Vegan parmesan (we used Tesco Free From grated hard cheese)
  • ½ tsp salt
  • 1 tsp English mustard powder


  • Large saucepan
  • Colander
  • Large baking tray
  • Small saucepan
  • Large plate


  1. 1.

    Preheat your oven to 200℃

  2. 2.

    Roast Potatoes: Put your spuds in cold salted water, bring to a boil and then down to a simmer cooking for 6 minutes until edges are tender. Drain really well and allow to stream dry for 4 minutes. Mix the semolina, onion powder, garlic powder and salt. Put a large shallow baking tray with the oil in the oven for 5 minutes to heat up.

  3. 3.

    Once the potatoes have steamed bash them about in a pan or colander to break up the edges slightly. Drizzle the potatoes with oil and dust over the semolina seasoning. Transfer to the hot tray, then put in the oven for 20 minutes. Turn in the oil and then cook for another 40 minutes, turning every 20 until crisp and golden.

  4. 4.

    Roasted heritage carrots in a spiced agave glaze: Prepare the carrots by peeling and cut in half lengthways. Place on a large baking tray, toss in olive oil and roast for 10 minutes (or until almost tender).

  5. 5.

    Meanwhile, make the spiced glaze. Put the agave, thyme, lemon juice, star anise and a pinch of salt into a small saucepan. Bring to a boil then switch off and leave to infuse. When the carrots have been roasting for 10 minutes, remove from the oven and pour over the glaze, including the star anise. Toss and return to the oven for another 20 minutes, tossing half way through. They should look caramelised and golden. Serve sprinkled with extra fresh thyme and sea salt.

  6. 6.

    Roast parsnips: Blanch for 2 minutes in boiling water until just tender. Drain really well and stream dry. Put a large shallow baking tray with the oil in the oven for 5 minutes to heat up. Mix the semolina, cheese and mustard powder and season with salt. Put on a large plate, then toss the parsnips in the mixture while still hot. Transfer to the hot tray, then put in the oven for 15 minutes. Turn in the oil, then cook for another 15 minutes or until crisp and golden.

  7. 7.

    And there you go, veggie Heaven.