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Carrots and parsnips roasted on a tray with honey

Honey Roasted Carrots and Parsnips

  • Author: caroline
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Diet: Vegetarian

Description

Sweet, soft, caramelised & comforting. These honey roasted carrots and parsnips make the perfect side dish for a lazy Sunday roast.

The default recipe serves 4-6 as a side dish

Ingredients

Scale
  • 200g / 7oz carrots (see note 1)
  • 200g / 7oz parsnips
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 2 tsp finely chopped fresh thyme (see note 2)

Instructions

  1. Preheat the oven to 180C/350F.
  2. Prepare the carrots and parsnips by giving them a good scrub. Peel the parsnips and, if you prefer, peel the carrots (although the skin can be left on the carrots). Top and tail all the vegetables.
    • Cut the parsnips in half across the width and then cut the thicker half lengthways.
    • Cut large carrots into half lengthways and then down the width so they are around 2-3inches (5-8cm) long. If you are using baby or chantenay carrots you can leave them whole.
  3. Spread the carrots and parsnips out on a baking or roasting tray. Drizzle over the olive oil and honey, scatter over the thyme and then season well (see note 3). Use clean hands or two spoons to toss the vegetables in the tray and cover them with the oil and honey.
  4. Roast in the oven for around 40 minutes or until the vegetables are tender.

Notes

  1. I like to use baby rainbow carrots or chantenay carrots for this recipe, as they look great when served up whole. However, you can use any type of carrot you prefer.
  2. Rosemary also works great. If you don’t have any fresh herbs then you can substitute for dried. However, use half the amount as they are more pungent.
  3. You can mix the ingredients together in a bowl before adding to the tray which makes it easier to combine (but adds to the washing up!)
  4. While not necessary, you can par-boil the veg if you prefer (this will also make the parsnips softer and less crisp). Place in boiling salted water for 5 minutes and drain before adding to the roasting tray.
  5. Try throwing in a few cloves of garlic for extra flavour. Take full, unpeeled cloves and press down on them with the side of a knife to crush before adding to the tray before baking.
  6. Leftovers can be kept, sealed, in the fridge for up to 3 days. Reheat in the oven for the best results.
  7. You can also freeze the veg, however, it may be soggier after freezing and reheating. Blitz them into a soup if you don’t want to reserve them as a side dish.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side
  • Method: Roast
  • Cuisine: Vegetables

Nutrition

  • Serving Size: 1
  • Calories: 100
  • Fat: 5g
  • Carbohydrates: 13g
  • Protein: 1g

Keywords: roast, vegetables, healthy, honey, carrots, parsnips, side dish

Find it online: https://feed-your-sole.com/honey-roasted-carrots-and-parsnips/