Lavender and Lovage

You are here: Home / Recipes / Vegetables / Accompaniments / Roasted “Tartan Veggies” with Smoked Sea Salt, Honey and Thyme and other Burns Night Recipes

By 44 Comments

Roasted “Tartan Veggies” with Smoked Sea Salt, Honey and Thyme and other Burns Night Recipes

Yum
Roasted "Tartan Veggies" with Smoked Sea Salt, Honey and Thyme and other Burns Night Recipes

Roasted “Tartan Veggies” with Smoked Sea Salt, Honey and Thyme and other Burns Night Recipes

Roasted “Tartan Veggies” with Smoked Sea Salt, Honey and Thyme

and other

Burns Night Recipes

Haggis Burns Night Supper with Tartan Veggies

Haggis Burns Night Supper with Tartan Veggies

Today, Saturday the 25th January is Burns Night, when Burns’s all over the world will be celebrating this Scottish Bard with a Scottish feast that will include haggis, Scotch whisky and a variety of other Scottish delicacies. As a Burns myself, Burns is my maiden name, I shall of course be taking part, and my recipe for today is a fabulous little number hot of the kitchen catwalk, Roasted “Tartan Veggies” with Smoked Sea Salt, Honey and Thyme. This is a fabulous recipe that takes advantage of all the seasonal root vegetables we have at this time of the year; it is also an easy recipe to cook and makes the perfect partner for the star of the Burns Night Supper table, the haggis of course. It’s vegetarian, so if you are veggie you can serve this alongside a vegetarian haggis and still join in the Burns Night revelry.

Burns Night Supper

Roasted “Tartan Veggies” with Smoked Sea Salt, Honey and Thyme and other Burns Night Recipes

I did a “test drive” of this recipe a few days ago to make sure I got it right, and it was absolutely divine – crisp vegetables with a smoky, sweet taste with a hint of thyme – the vegetables were crisp with a fluffy interior and the beetroot added an earthy taste that was amazingly tasty. The name comes from the fact that I thought that all of the colours were reminiscent of tartan and it seemed like an appropriate name for something that was going to be served alongside the “Great chieftain of the pudding race“, aka Haggis for the uninitiated! That particular phrase comes from one of Robert Burns’s most famous poems, “Address To a Haggis” which now follows, in Scottish dialect and in English translation too!

Address to the Haggis

Address to the Haggis

Broad Scots Dialect

Fair fa’ your honest, sonsie face,
Great chieftain o’ the puddin-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o’ a grace
As lang’s my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o’ need,
While thro’ your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An’ cut ye up wi’ ready sleight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, Ach! what a glorious sight,
Warm – reekin’, rich!

Then, horn for horn, they stretch an’ strive;
Deil tak the hindmost! on they drive
Till a’ their weel-swall’d kytes belyve
Are bent like drums;
Then auld Guidman, maist like to rive,
“Bethankit!” hums.

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad made her spew
Wi’ perfect sconner,
Looks down wi’ sneering, scornfu’ view
On sic a dinner?

Poor devil! See him owre his trash,
As feckless as a wither’d rash,
His spindle-shank a guid whip-lash,
His nieve a nit;
thro’ bluidy flood or field to dash,
Ach! how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He’ll mak it whissle;
An’ legs, an’ arms, an’ heads’ll sned
Like taps o’ thrissle.

Ye Pow’rs, wha mak mankind your care,
And dish them out their bill o’ fare,
Auld Scotland wants nae skinking ware,
That jaups in luggies;
But, if ye wish her gratefu’ prayer,
Gie her a Haggis!

English Translation

Good luck to you and your honest, plump face,
Great chieftain of the pudding race!
Above them all you take your place,
gut, stomach-lining, or intestine,
You’re well worth a grace
as long as my arm.

The overloaded serving tray there you fill,
Your buttocks shaped like a distant hilltop,
Your wooden skewer could be used to fix a mill
if need be,
While through your pores your juices drip
like liquid gold.

His knife see the serving-man clean,
And then cut you up with great skill,
Making a trench in your bright, gushing guts
To form a ditch,
And then, 0h! What a glorious sight!
Warm, steaming, and rich!

Then, spoonful after spoonful, they eagerly eat,
The devil will get the last bit, on they go,
Until all their well-stretched stomachs, by-and-by,
are bent like drums,
Then the head of the family, about to burst,
murmurs “Thank the Lord”.

Is there a pretentious soul who, over his French ragout,
Or Italian cuisine that would make a pig sick,
Or French stew that would make that same pig ill
with complete and utter disgust,
Looks down with a sneering, scornful attitude,
on such a meal? (as Haggis)

Poor devil! See him over his trash!
As feeble as a withered bullrush,
His skinny leg no thicker than a thin rope,
His fist the size of a nut,
Through a river or field to travel,
Completely unfit!

But look at the healthy, Haggis-fed person!
The trembling earth respects him as a man!
Put a knife in his fist,
He’ll make it work!
And legs, and arms, and heads will come off,
Like the tops of thistle.

You Powers who look after mankind,
And dish out his bill of fare,
Old Scotland wants no watery, wimpy stuff
That splashes about in little wooden bowls!
But, if You will grant her a grateful prayer,
Give her a Haggis!

(Taken from Maybole.org)

Haggis Supper for Burns Night

Haggis Supper for Burns Night

As well as my Tartan Vegetables which are perfect when served alongside haggis, you may also like to try two of my other new Burns Night recipes for 2014……..

RASPBERRY WHISKY CREAM POTS FOR BURNS NIGHT 

and 

HAGGIS PASTIES FOR BURNS NIGHT SUPPER………

All that remains for me to say is that wherever you are, and if you are a Burns or not, have a very enjoyable Burns Night and I hope your supper will be filled with haggis, pipes, whisky, friends, family and fun! See you soon with more seasonal offerings, and a new giveaway or two! Karen 

Roasted "Tartan Veggies" with Smoked Sea Salt, Honey and Thyme and other Burns Night Recipes

Roasted “Tartan Veggies” with Smoked Sea Salt, Honey and Thyme and other Burns Night Recipes

Roasted “Tartan Veggies” with Smoked Sea Salt, Honey and Thyme

Print recipe
Roasted “Tartan Veggies” with Smoked Sea Salt, Honey and Thyme
Serves 1+
Prep time 20 minutes
Cook time 50 minutes
Total time 1 hours, 10 minutes
Dietary Vegan, Vegetarian
Meal type Lunch, Side Dish, Snack
Misc Child Friendly, Pre-preparable, Serve Hot
Occasion Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving
Region British
By author Karen S Burns-Booth
A delectable roasted veggie recipe that takes its name from the colours that reminded me of tartan, and specially created for a Burns Night Supper, although these tasty "Tartan Veggies" can be served at any time of the year, and also make a lovely veggie meal for a light lunch too. This is a "build your own" recipe, the amount of vegetables required is dependant on how many people who you are serving and you may need to adjust the cooking time accordingly.

Ingredients

  • Rapeseed oil (About 3 tablespoons per 6 servings)
  • Parsnips, trimmed and peeled and cut into small pieces (2 per person)
  • Carrots, trimmed and peeled and cut in small cubes (2 per person)
  • Potatoes, peeled and cut into small cubes (1 medium to large one per person)
  • Cooked beetroot in juice not vinegar, cut into small cubes (1/2 per person)
  • Honey (1 to 2 teaspoons per person, so 2 to 3 tablespoons per 6 people)
  • Fresh thyme (to taste)
  • Smoked sea salt (to taste)
  • Freshly ground black pepper (to taste)

Note

A delectable roasted veggie recipe that takes its name from the colours that reminded me of tartan, and specially created for a Burns Night Supper, although these tasty "Tartan Veggies" can be served at any time of the year, and also make a lovely veggie meal for a light lunch too. This is a "build your own" recipe, the amount of vegetables required is dependant on how many people who you are serving and you may need to adjust the cooking time accordingly.

Directions

Step 1 Pre-heat oven to 200C/180C Fan.400F/Gas 6.
Step 2 Pour the rapeseed oil into a large roasting tin that will take all of the vegetables in one layer.
Step 3 Put the prepared vegetables into the roasting tin and turn them over in the oil with a spoon making sure they are all coated with the oil.
Step 4 Add the honey, smoked sea salt, pepper and thyme and gently mix through once again.
Step 5 Roast the vegetables on the top shelf in the pre-heated oven for 45 to 50 minutes, or until they are all cooked and just charred and browned around the edges. Whilst they are cooking, baste them in the honey oil regularly.
Step 6 Serve them immediately with an extra sprinkling of salt if needed and some thyme leaves as a garnish.
Step 7 This recipe's success depends on all the vegetables being cut to a similar size so they cook at the same time.
Roasted "Tartan Veggies" with Smoked Sea Salt, Honey and Thyme and other Burns Night Recipes

Roasted “Tartan Veggies” with Smoked Sea Salt, Honey and Thyme and other Burns Night Recipes

Roasted "Tartan Veggies" with Smoked Sea Salt, Honey and Thyme and other Burns Night Recipes

Roasted “Tartan Veggies” with Smoked Sea Salt, Honey and Thyme and other Burns Night Recipes

Roasted "Tartan Veggies" with Smoked Sea Salt, Honey and Thyme and other Burns Night Recipes

Roasted “Tartan Veggies” with Smoked Sea Salt, Honey and Thyme and other Burns Night Recipes

Roasted "Tartan Veggies" with Smoked Sea Salt, Honey and Thyme and other Burns Night Recipes

Roasted “Tartan Veggies” with Smoked Sea Salt, Honey and Thyme and other Burns Night Recipes

Related Posts

Reader Interactions

Comments

  9. Tracy Nixon says

    These veg sound wonderful in honey!!!! It is my mum’s birthday on Burn’s Night but we never go out to celebrate for a meal until the next day as it is always too busy in the restaurants. So today we are taking her out for a Sunday dinner. We aren’t haggis fans in our house but these veg would be right up my street! I love honey glazed parsnips – so I am defo going to give this recipe a go!

    Reply

  12. kellie@foodtoglow says

    What a colourful addition to the Burn’s Supper table! Burn’s Night is usually characterised by rather dull colours but a platter of these smoky sweet root vegetables is a needed and enticing addition. We are having a party for 50 teenagers on the night so we will have to try this time 😉

    Reply

  13. Andrea Mynard says

    Delighted to see the tartan veggies Karen – parsnips, swede and beetroot are my only current gluts and it’s lovely to see new inspiration for them. Must get some smoked sea salt. I wondered about using some if it my cure mix when I next make pancetta to give that smoked taste without a smoker. Have you tried this/do you think it would work?

    Reply

    • Karen says

      Thanks Andrea! I have been into smoked sea salt for a while now and I seem to add it to everything!
      As for adding it to your cure mix for pancetta, I think that would be amazing, and add a subtly smoked flavour – yes! I prefer smoked bacon and lardons anyway, so smoked pancetta sounds lush!

      Reply

  14. Antonia says

    I love your colourful tartan veggies. What a great alternative to neeps and tatties. We are celebrating a belated Burns night later this week and I am sure these would go down very well.

    Reply

  15. ManjiriK says

    What a lovely spread Karen , we had a dinner party at ours on Burns Night so it was an Indian food fest all the way but am planning a delayed celebration mid week and these roasted veggies are just so perfect!

    Reply

  16. Choclette says

    Hadn’t thought about the Burns connection Karen, but of course you must celebrate such a night. Your veggies sound delectable and I like the tarten theme. Co-incidentally, met up with a friend this w/end who described her boyfriend as sonsie b*****. Had no idea what the word meant, but looked it up later and now I do.

    Reply

  17. Louisa Foti says

    Oh I do love my roasted roots and yours look so pretty. Now I never thought of adding pre-cooked beetroot, I usually roast from scratch with the other veggies BUT it always takes longer to cook and turns all the other veggies an unappetising pink!. Delish.

    Reply

  20. Mary says

    I love roasted veggies especially root veggies! This sounds deleish! Yesterday I perused the farmers’ market
    and saw the biggest rutabaga/swede I have ever seen! It was larger than a grapefruit!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Show Buttons
Hide Buttons