Freezer - wrap well and freeze for up to 6 months.Refrigerator -cool, cover and keep for up to 5 days.Vegetables - try the same method with other vegetables such as swede, turnips, squash or celeriac.Vegan - use maple syrup or another sweetener.Butter - use ghee, duck fat or olive oil instead.Transfer the honey roasted carrots and parsnips to a serving dish.Ĭhop the parsley and scatter over to serve. Roast for a further 20 minutes until crisp and golden. Stir so that all the vegetables are turned over and coasted in the honey. Roast for 20 minutes and then add the honey to the dish. Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.Īdd the vegetables to the dish and stir so that they are all coated evenly. Put the butter and oil into a roasting tin and place in the oven. Slice the thicker top ends in half lengthways and then each half into 3. Cut the parsnips and carrots in half through the equator.Peel the carrots and parsnips and cut into large batons. Butter - this gives a rich flavour to the vegetables.Oil - vegetable oil or olive oil which helps to stop the butter from burning.Parsnips - avoid really thin parsnips with spindly ends as they tend to burn.Carrots - large, long carrots work best as it's easier to but them the same size as the parsnips.
And, if you prefer to leave the honey out, just use the same dish as the potatoes and there will be one less pan to clean! This recipe is designed so that the root vegetables can go into the oven at the same time as the roast potatoes or other potato dish, to make life as easy as possible. They have such a great natural sweetness, that is enhanced when roasting so it's a shame not to make the most of their flavour. I love vegetables, but I am really not a fan of plain boiled carrots and other root vegetables. Roasting the vegetables brings out their natural sweetness, and the honey adds a gorgeous shine to the caramelised edges, that is difficult to resist.Īnd the best bit? They can cook at the same time as your roast potatoes, so you can put them in and forget them. 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.
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