Honey Roasted Carrots and Parsnips
Directions
- 1Start by peeling the parsnip and carrots.
- 2Trim off the top and the bottom of the parsnips and carrots.
- 3Slice them in half.
- 4Place them into your saucepan with some water.
- 5Let them boil for about 10 minutes until they soften.
- 6Drain them.
- 7Let them steam dry for a few minutes.
- 8Once they steam dry, pop them in your roasting tray.
- 9Drizzle with oil.
- 10Season with salt.
- 11Roast in the oven at 180 degrees Celsius for about 30 minutes.
- 12Take them out and give them a quick flip halfway through.
- 13Get some fresh rosemary and thyme.
- 14Roughly chop it.
- 15Drizzle with honey.
- 16Sprinkle over the herbs.
- 17Back in the oven.
- 18Take it out after 15 minutes.
- 19Once it's ready, it should look like this.
Ingredients
- Parsnips
- Carrots
- Honey
- Thyme
- Rosemary
- Salt
- Black pepper
Equipment
saucepanroasting trayknifepeelercolander
Tips
- They should be golden brown and nicely caramelised on the bottom.
Related recipes
Corn Bread Pudding
American · Side
Disney Cornbread
American · Side
Jiffy Cornbread Hack
American · Side28m
Improved Jiffy Cornbread
American · Side
Corn Casserole
American · Side
Roasted Carrots
American · Side1h 20m
Cheesy Fiesta Potatoes
American · Side
Cheddar Bay Biscuits
American · Side
Dirty Cabbage
American · Side1h 5m
Creamed Corn Casserole
American · Side35m
Christmas Potatoes
American · Side1h 30m
Copycat Texas roadhouse dinner rolls with cinnamon butter
American · Side