Honey Roasted Carrots And Parsnips
Here's how to make honey roasted carrots and parsnips perfect for your Sunday or Christmas roast. This honey glaze is very easy to make.
- 4 Large Carrots
- 4 Large Parsnips
- 2 tbsp Honey
- 2 tbsp Olive Oil
- 1 tsp Fresh Rosemary Sliced into small pieces
- ½ tsp Black Pepper
- Pinch Of Salt
Peel your carrots and parsnips before cutting the carrots into halves and the parsnips into quarters.
Preheat the oven to 220°C (gas mark 7, 425°F) and place the parsnips and carrots onto a baking tray or roasting tray. Spread them out so they’re lined across the tray and not overlapping.
In a small mixing bowl mix together olive oil, honey, rosemary, black pepper and salt.
Brush this mixture over the carrots and parsnips so that all pieces are coated. Turn the carrots and parsnips over and coat the other side.
Cook in the oven for 35 minutes or until caramelised and tender. Turn the vegetables over halfway to cook evenly on all sides.
Size Of Carrots And Parsnips
You can cut the carrots into quarters too if they are really large. Ideally, you'll want the parsnips and carrots to be around the same size.
Want More Sauce?
Double the ingredients used to make the honey glaze if you want even more sauce to coat your carrots and parsnips.
Tips For Extra Flavour
I like to sprinkle whole rosemary on top of the carrots and parsnips before placing in the oven.
When there's only 10 to 15 minutes cooking time left, brush extra sauce over the vegetables and put it back in the oven to caramelise.
Calories: 237kcalCarbohydrates: 43gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 353mgPotassium: 786mgFiber: 9gSugar: 19gVitamin A: 10193IUVitamin C: 30mgCalcium: 78mgIron: 1mg