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Caraway and honey roast carrots and parsnips recipe

By Lizzie Kamenetzky

Serving instructions

1. Serves 6
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This dish is the perfect partner to any roast.

Ingredients

1. 6-8 large parsnips
2. 15 baby carrots
3. 2 tbsp olive oil
4. 1 tsp caraway seeds
5. 25g butter
6. 3 tbsp honey

Method

1. 1. Preheat the oven to 200°C/fan180°C/gas 6. Parboil 6-8 large parsnips, quartered, for 2-3 minutes, until beginning to become tender.
2. 2. Drain and transfer to a roasting tin with
3. 15 baby carrots. Drizzle with 2 tbsp olive oil and 1 tsp caraway seeds
4. 3. Roast for 25-30 minutes, until golden and tender. Add 25g butter and 3 tbsp honey to the roasting tin, toss well, and roast for a further 5 minutes, turning occasionally, until sticky.

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