Caraway and honey-roast carrots and parsnips

Name: Caraway and honey-roast carrots and parsnips
Yield: for 6 people
Cuisine: British recipes
Ingredients: 6-8 large parsnips; 15 baby carrots; 2 tbsp olive oil; 1 tsp caraway seeds; 25g butter; 3 tbsp honey

Easy
December 2008

Easy
December 2008

for 6 people

This dish is the perfect partner to any roast.

Gluten-free recipes
Vegetarian recipes

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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

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

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.

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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