Honey Roasted Carrots and Parsnips
I made these honey roasted carrots and parsnips as a side dish for Christmas dinner, and they were delicious. Very quick and easy to make, too, which is a big bonus at such a busy time of year. They are also ideal as a side for Sunday lunch, or any day of the week, really, given that they take so little time to prepare.
This recipe is also pretty healthy, as I have used a minimal amount of oil. The trick here is to add water to the baking tray, which helps things along nicely without the need to use much fat.
These honey roast carrots and parsnips serves 4 as a side
Honey roasted carrots and parsnips ingredients
- Carrots, 4
- Parsnips, 4
- Olive oil, 1 tbsp
- Clear honey, 2 tbsp
- Salt & pepper, to taste
- Thyme, fresh, a few stalks
Equipment
- Sharp knife
- Chopping board
- Mixing bowl
- Tablespoon (for stirring)
- Baking tray
How to make this honey roasted carrots and parsnips recipe
- Cut the vegetables into ‘batons’ – narrow strips – as pictured. Try to use a roughly equal amount. For example, if the parsnips are large, or the carrots are small, you might want to adjust the quantity so you end up with about the same number of each.
- Put the olive oil and honey into a large bowl. Add the prepared carrots and parsnips, and mix well so that each is coated, all over, in oil and honey. Season with the salt and pepper.
- Lay the vegetables out on a roasting tray and add the thyme. Then – trust me on this – add 2 tbsp water to the tray. This enables the veg to cook without too much oil, the water helps to steam them as they roast.
- Bake for around 30-40 minutes at 180 degrees fan, until nicely caramelised.
Serve as a side with a roast, pie, sausages… or anything you like
Related recipes:
- Perfect roast potato recipe
- Speedy baked potatoes
- Boulangere potatoes with stock
- Sausage & sweet potato all-in-one roast
- Cauli & broccoli cheese with creme fraiche
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