Honey Roasted Carrots and Parsnips - Step by step recipe instruction

Honey Roasted Carrots and Parsnips

Easy and delicious side dish of honey roasted carrots and parsnips that can be cooked at the same time as roast potatoes for stress-free cooking.

Prep

10 min

Cook

40 min

Servings

4

side dishBritishvegetarian
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Nutrition Facts

Per serving

184

Calories

2g

Protein

8g

Fat

30g

Carbs

Ingredients

  • 300 g carrots
  • 300 g parsnips
  • 2 tablespoon honey
  • 2 tablespoon oil
  • 1 tablespoon butter
  • 1 tablespoon parsley fresh and chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

1

Peel the carrots and parsnips and cut into large batons.

2

Put the butter and oil into a roasting tin and place in the oven.

3

Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.

4

Add the vegetables to the dish and stir so that they are coated.

5

Season with the salt and pepper.

6

Roast for 20 minutes and then add the honey to the dish.

7

Stir so that all the vegetables are turned and coated in the honey.

8

Roast for a further 20 minutes until crisp and golden.

9

Transfer the honey roasted carrots and parsnips to a serving dish.

10

Chop the parsley and scatter over to serve.

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