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These honey roasted carrots and parsnips are an easy side dish that are ready in just 40 minutes, so perfect for your Sunday roast or any meal.
Roasting the vegetables brings out their natural sweetness, and the honey adds a gorgeous shine to the caramelised edges, that is difficult to resist.
And the best bit? They can cook at the same time as your roast potatoes, so you can put them in and forget them.
- Carrots – large, long carrots work best as it’s easier to but them the same size as the parsnips.
- Parsnips – avoid really thin parsnips with spindly ends as they tend to burn.
- Oil – vegetable oil or olive oil which helps to stop the butter from burning.
- Butter – this gives a rich flavour to the vegetables.
- Salt – ideally flaked sea salt.
- Pepper – freshly ground black pepper.
- Parsley – fresh parsley for garnish.
- Oven proof roasting dish
- Sharp knife
Pre-heat the oven to 220ºC/200ºC fan.
Peal the carrots and parsnips and chop the larger ones lengthways into halves/quarters so that all pieces are about 1-2cm wide.
Put the carrots and parsnips into a baking tray, ensuring that they all have a bit of space.
Mix the olive oil (2 tsp) and honey (2 tsp) in a cup and brush over the carrots and parsnips. Lay over the sprigs of rosemary and thyme and season with salt.
Put into the oven and roast for 35-45 minutes (until they’re soft with a little bite). Give the tray a shake every now and again to help them cook evenly.
Once they’re cooked, they’re ready to serve.
Cut the parsnips and carrots in half through the equator. Slice the thicker top ends in half lengthways and then each half into 3. Cut the smaller lower half into 2.
Put the butter and oil into a roasting tin and place in the oven.
Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.
Add the vegetables to the dish and stir so that they are all coated evenly.
Season with the salt and pepper.
The honey-roasted root vegetables are best eaten fresh, straight from the oven.
Get ahead tip! Peel the carrot and parsnips the night before and leave them in a sealed container in the fridge.
Leftovers can be stored in the fridge and reheated. For best results reheat in the oven for 15 -20 minutes at 200c (180 fan). It’s best to cover them in foil to prevent burning.
Roast for 20 minutes and then add the honey to the dish.
Stir so that all the vegetables are turned over and coasted in the honey.
Roast for a further 20 minutes until crisp and golden.
Transfer the honey roasted carrots and parsnips to a serving dish.
Chop the parsley and scatter over to serve.
Do you need to parboil parsnips?
There is no actual need to parboil parsnips before roasting.
This was often done in the past for old woody parsnips, to stop them drying out. The inner core of the parsnips was often removed too.
A good tip is to put the prepared vegetables in a bowl and pour over the water from parboiling potatoes. Leave them in the water then drain before roasting. This ensures tender vegetables without extra cooking.
Can you peel and prepare the root vegetables in advance?
You can peel and chop the carrots and parsnips up to 48 hours before, and place them in a sealed container in the fridge until needed.
Do I need to peel the carrots and parsnips before roasting?
Personally, I do tend to peel the carrots and parsnips before roasting, but feel free to leave the skins on if you prefer. Wash and scrub the carrots and parsnips, then thoroughly dry them before roasting.
Honey-Glazed Roasted Carrots and Parsnips