Sunday, April 12, 2020

Honey Roast Parsnips and Carrots

Honey Roast Parsnips and Carrots

So simple and perfectly balanced with honey, vinegar and a pinch of pepper flakes, this dish of honey roasted carrots and parsnips is on my table all season!

  • 6 Rosemary Sprigs , (Plus extra for presentation)
  • 1 tbsp Honey
  • 300 g Carrots, (About x 4)
  • Salt
  • 350 g Parsnips, (About x 3)
  • 2-3 tbsp Olive Oil

Essential Equipment
  • Roasting Tray

  1. Preheat oven to 210°C/Fan 200°C.
  2. Peel the parsnips and carrots and cut into even 5 cm (2") batons.
  3. Place into a roasting dish and add the olive oil and honey. Season well with salt and mix it all together using your hands.
  4. Scatter over the rosemary sprigs and cook for 35 minutes until soft and caramelised. Mix halfway through the cooking time.
  5. Remove the cooked rosemary sprigs and serve immediately in a bowl with some fresh rosemary for presentation. Enjoy your grill!