Caraway and honey-roast carrots and parsnips

Caraway and honey-roast carrots and parsnips
  • Serves icon for 6 people

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.




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


  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. Drain and transfer to a roasting tin with 15 baby carrots. Drizzle with 2 tbsp olive oil and 1 tsp caraway seeds
  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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