Serves 4-6

Ingredients

– 1 pack frozen Darta Honey Glazed Parsnips
– 1 pack frozen Darta Roasting Parsnips
– 1 pack frozen Darta Roasting Vegetable Mix
– 1 pack frozen Darta Cauliflower Cheese
– ½ cup frozen Darta Cranberries
– 2 tbsp cranberry sauce (optional, for extra glaze)
– 1 tbsp olive oil
– 1 tsp dried rosemary or thyme
– Salt & pepper to taste
– Optional: ¼ cup grated cheese (cheddar or gruyère) for topping
– Optional: crushed nuts (walnuts or pecans) for texture

Instructions

1. Preheat Oven
– Set oven to 200°C (390°F).
– Lightly grease a large baking dish.

2. Roast the Frozen Veggies
– Spread the frozen roasting parsnips and roasting vegetable mix in the dish.
– Drizzle with olive oil, sprinkle rosemary, and season with salt and pepper.
– Roast for 30–35 minutes, stirring halfway through, until golden and cooked through.

3. Add Honey Glazed Parsnips
– Add the frozen honey glazed parsnips to the dish.
– Roast for an additional 10 minutes to allow the glaze to caramelize.

4. Prepare Cauliflower Cheese
– Cook the frozen cauliflower cheese according to package instructions (oven or microwave).
– Once heated, spoon it over the roasted vegetables in the dish.

5. Make Cranberry Drizzle
– In a small saucepan, heat the frozen cranberries with 2 tbsp water and optional cranberry sauce.
– Simmer for 5–7 minutes until the cranberries burst and the sauce thickens slightly.

6. Final Assembly
– Drizzle the cranberry mixture over the gratin.
– Optional: sprinkle grated cheese and/or crushed nuts on top.
– Return to oven for 10 minutes to melt cheese and blend flavors

Serving suggestions

– Serve alongside roast turkey, glazed ham, or a nut roast.