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Honey Roasted Carrots & Parsnips

These honey roasted carrots & parsnips are perfectly cooked & glazed with a herb & honey butter. They're sweet, sticky & delicious!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Side Dish, Sides
Cuisine: British, English
Servings: 6 People
Author: Ben Racey

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.

Notes

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.