Indulge in sticky, caramelised goodness with this delightful roasted vegetable recipe featuring the sweet pimiento jam by El Navarrico—a match made in heaven!

Serves 4

bunch baby carrots
1 x sweet potato
2 x shallots
bunch Pumpkin
drizzle Pons traditional extra virgin olive oil
Pons sweet white garlic
1/2 tsp Accoceberry Espelette pepper
handful Hazelz roasted hazelnuts

2 Tbsp El Navarrico pimiento jam
2 Tbsp Forvm Cabernet Sauvignon vinegar 
1 tsp warm water 


Preheat the oven to 180°C. Chop the vegetables and place them in a roasting dish along with garlic, olive oil, espelette pepper, salt, and pepper.

Roast the vegetables in the oven until they are nearly cooked through. Once the vegetables are almost done, add the hazelnuts to the roasting dish.

In a small bowl, make a paste using the pimiento jam, Cabernet Sauvignon vinegar, and warm water. Use a pastry brush to generously brush the paste over the vegetables until they are all coated. Return the dish to the oven and bake for an additional 10 minutes or until the vegetables are sticky and caramelised. 




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