Honey Roasted Carrots and Parsnips
Looking to add a delicious and traditional side dish to your holiday feasts? Look no further than this Honey Roasted Carrots and Parsnips recipe. Not only has this recipe become a cherished favourite for our whole family during special occasions like Christmas dinner, but this easy side dish is perfect for regular roast dinners on ordinary Sundays. The natural sweetness of the vegetables, combined with the golden caramelization from roasting, creates the perfect side dish that beautifully complements roast chicken and other festive main courses.
Equipment
Ingredients
- 500 g carrots peeled and cut into 1cm thick battons
- 500 g parsnips peeled and cut into 1cm thick battons
- 2 tablespoon odourless oil
- 3 tablespoon clear honey divided into 2 and 1 tbsp
- 1 tablespoon fresh thyme leaves finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 180°C Fan. Line a large sheet pan with parchment paper.
- Place the carrots and parsnips in a large mixing bowl.
- In a small bowl, mix the oil, ⅔ of the honey, finely chopped thyme leaves, salt and pepper.
- Toss the vegetables with honey glaze, then spread them in a single layer on a prepared large baking sheet.
- Roast the carrots and parsnips for 40-50 minutes (depending on the size of the pieces), mixing them halfway through. Your vegetables should be tender, but not mushy, golden brown all over and have crispy caramelised edges when cooked.
- Drizzle the remaining honey all over and serve immediately.
Video
Nutrition
Calories: 195kcalCarbohydrates: 48gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 390mgPotassium: 889mgFiber: 10gSugar: 25gVitamin A: 20966IUVitamin C: 32mgCalcium: 95mgIron: 1mg
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