Honey Roasted Carrots and Parsnips
6 standard portions
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Dietary & allergen details
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Ingredients
- 6 Carrots
- 4 Parsnips
- 2 tbsp Olive Oil
- 2 tbsp Honey
- ½ tsp Dried Thyme
- ¼ tsp Sea Salt
- ¼ tsp Black Pepper
Method
- Preheat the oven to 220 °C (200 °fan/ Gas 7).
- Peel and halve the carrots lengthways, and peel and cut the parsnips into quarters (removing any woody cores). Lay the carrots and parsnips onto a baking tray, making sure they have plenty of space and are in one layer.
- Whisk together the oil and honey and brush over the carrots and parsnips.
- Sprinkle over the dried thyme, salt, and pepper, and turn each carrot and parsnip over in the baking tin to make sure they are fully coated in the honey and oil mix.
- Roast in the oven for 35-40 minutes until tender, turning the vegetables half way through cooking to ensure they cook evenly (I use a large metal spoon for this).