Honey Roasted Carrots & Parsnips
These honey roasted carrots & parsnips are perfectly cooked & glazed with a herb & honey butter. They're sweet, sticky & delicious!
Servings: 6 People
Equipment
- Roasting Tin
- Small Saucepan
Ingredients
- 500 g Carrots (See Notes)
- 500 g Parsnips (See Notes)
- 1 tbsp Vegetable Oil
Honey Butter
- 75 g Unsalted Butter
- 50 g Honey
- 1 tsp Chopped Rosemary
- 1 tsp Chopped Thyme
Instructions
- Preheat an oven to 200°c/180°c fan (392°f/356°f).
- Next, trim the tops off the carrots & parsnips with a sharp knife then cut each one in half widthways.
- Cut the bottom half of each carrot/parsnip in half down the length & cut the top halves in quarters down the length.This keeps all the veg an even size.
- Place the veg into a rtoasting tin then drizzle over the veg & oil. Season well with salt & pepper then toss, to coat.
- Roast the veg for 30-40 minutes, until soft, making sure to shake the tray every 15 minutes or so.
- Whilst your veg is roasting, place the honey, butter & herbs into a small saucepan. Season with salt & pepper then melt over a low heat.
- Next, pour the honey butter over the roasted veg then cook for another 5-10 minutes, until sticky. Serve immediately.
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1. Cooking In An Aga - Cook the carrots & parsnips in the roasting oven, on the second from bottom set of runners.
2. Carrots & Parsnips - I used regular carrots for this recipe but rainbow carrots will also work. I like to leave my veg unpeeled, for extra flavour but feel free to peel yours, if you'd prefer.
3. Making In Advance - The carrots & parsnips can be cut into pieces & stored in the fridge for up to 3 days before being roasted. Any leftover roasted veg should be stored in the fridge & reheated in a 180°c/356°f oven.
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