Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 8

Honeyed roast parsnips and carrots with Parmesan recipe

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Takes 10 minutes to make and about 50 minutes in the oven

750g small (each 100-125g) parsnips
500g small carrots
50g butter
1-2 tbsp runny honey
25g vegetarian Parmesan, grated

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1. Cut the vegetables in half lengthways. Cook in a pan of boiling salted water for 5 minutes. Drain.
2. Meanwhile, melt the butter in a roasting tin by heating in the oven at 190°C/fan170°C/gas 5 for 3-4 minutes. Add the honey and mix well.
3. Add the parsnips to the tin and toss and roast for 30 minutes. When you remove the turkey, increase the temperature to 200°C/fan180°C/gas 6. Turn the parsnips, add the carrots to the tin and toss well. Roast for a further 20 minutes, until golden. Toss with the cheese to serve.

Nutritional info

PER SERVING 111kcals, 5.6g fat (2.8g saturated), 0.9g protein, 9.7g carbs, 3.9g sugar, 0.1g salt

Chef's tip

Can be frozen.

Honeyed roast parsnips and carrots with Parmesan recipe

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