Caraway and honey-roast carrots and parsnips
Looking for an alternative carrot dish to go with your roast? Then give this honey-roasted, caraway-seeded wonder a go.
You could also take a look at our brown-butter carrots with pistachios and dill, if you like the idea of a different flavour with your carrots.
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Ingredients
- 6-8 large parsnips
- 15 baby carrots
- 2 tbsp olive oil
- 1 tsp caraway seeds
- 25g butter
- 3 tbsp honey
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Method
- 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.
- Drain and transfer to a roasting tin with 15 baby carrots. Drizzle with 2 tbsp olive oil and 1 tsp caraway seeds
- 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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