Winter Warm Pickled Onion & Root Vegetable Bake

A hearty, warming dish that celebrates the tangy kick of Darenth Valley Pickled Onions alongside roasted winter vegetables and melting cheese — perfect for cold evenings.

Ingredients (serves 4)

• 450 g Darenth Valley Pickled Onions in Hopped Vinegar, drained and roughly chopped

• 500 g carrots, peeled and cut into chunks

• 500 g parsnips, peeled and cut into chunks

• 400 g small roasting potatoes, halved

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp dried thyme or 2 sprigs fresh thyme

• Salt & freshly ground black pepper

• 150 g strong cheddar or Gruyère, grated

• Optional: 100 g pancetta or smoked bacon lardons for extra winter richness

• 2 tbsp chopped flat-leaf parsley, for garnish

Method

1. Preheat your oven:
   Set to 200°C / 180°C fan / gas mark 6.

2. Roast the vegetables:
   Toss the carrots, parsnips, and potatoes with olive oil, smoked paprika, thyme, salt, and pepper. Spread on a roasting tray and roast for 25–30 minutes, turning halfway, until tender and golden.

3. Add the pickled onions:
   Scatter the chopped pickled onions over the roasted vegetables. If using pancetta or bacon, stir it in now. Return to the oven for 10 minutes to meld the flavours.

4. Cheese topping:
   Sprinkle the grated cheese over the vegetables and onions, then roast for another 10 minutes until bubbling and golden.

5. Serve warm:
   Transfer to a serving dish, sprinkle with fresh parsley, and serve with crusty bread or a winter green salad. Perfect for a cozy dinner or as part of a festive winter spread.

Serving Suggestion

This bake is all about comfort and warmth: the pickled onions cut through the richness of the cheese and roasted vegetables, while the optional pancetta adds smoky depth. Pair with a full-bodied red wine, a malty ale, or simply enjoy with a hearty winter ale.