Honey Roast Carrots and Parsnips
This glaze makes for very tasty Christmas vegetables 🥕 roasting vegetables instead of boiling them also elevates the flavour so this method is a winning combination!
Ingredients
- 500 g large carrots peeled and sliced
- 500 g large parsnips peeled and sliced
- 60 g salted butter
- 1 tablespoon local honey
- 5 sprigs fresh thyme chopped
- zest of ½ orange
- 75 ml orange juice juice the orange after zesting
- 1 tablespoon sea salt
Instructions
- Pre heat oven to 200C fan / 220C / 425F or Gas Mark 7
- Peel and chop 500 g large carrots and 500 g large parsnips into batons (see Method section above for photos demonstrating how I cut them)
- Add vegetables to greaseproof paper on baking tray (with edges/sides to ensure the glaze stays contained), spray with oil and sprinkle with 1 tablespoon sea salt then roast in oven for 30 minutes whilst you make the glaze
- Glaze: melt 60 g salted butter in a pot then add 1 tablespoon local honey, 5 sprigs fresh thyme (chopped), 75 ml orange juice & zest of ½ orange - heat through until combined
- Drizzle glaze over veggies and put back in oven for approx 20-30 minutes then sprinkle with some extra sprigs of thyme to serve
Notes
Step-by-Step Photos: My blog post (above) includes helpful step-by-step photos to help guide you through making this recipe and build confidence whilst cooking.
Please see my ‘How To Make’ section for any substitutions.
I've also included a section above detailing how I would prepare these in advance to save time and make your life easier.
Nutrition
Calories: 279kcalCarbohydrates: 41gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 1965mgPotassium: 922mgFiber: 10gSugar: 18gVitamin A: 21356IUVitamin C: 40mgCalcium: 98mgIron: 1mg
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