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Christmas roast parsnips and carrots

Name: Christmas roast parsnips and carrots
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 750g small (each 100-125g) parsnips; 500g small carrots; 50g butter; 1-2 tbsp runny honey; 25g vegetarian Parmesan, grated (optional)

Published: 30 Nov 07
Updated: 18 Mar 24

Make Christmas dinner (or any Sunday roast) a little easier with our all-in-one roast parsnip and carrot recipe.

Looking for something more fancy? Try our carrots and parsnips with a maple and orange glaze.

Easy
December 2007

Test kitchen approved

Serves 8
Takes 10 minutes to make and about 50 minutes in the oven

Make Christmas dinner (or any Sunday roast) a little easier with our all-in-one roast parsnip and carrot recipe.

Looking for something more fancy? Try our carrots and parsnips with a maple and orange glaze.

Nutrition: per serving

Calories: 111kcals
Fat: 5.6g (2.8g saturated)
Protein: 0.9g
Carbohydrates: 9.7g (3.9g sugar)
Salt: 0.1g

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Ingredients

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

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Method

Cut the vegetables in half lengthways. Cook in a pan of boiling salted water for 5 minutes. Drain.
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.
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.

Recipe from December 2007 Issue

Nutrition

Nutrition: per serving

Calories: 111kcals
Fat: 5.6g (2.8g saturated)
Protein: 0.9g
Carbohydrates: 9.7g (3.9g sugar)
Salt: 0.1g

delicious. tips

To freeze parsnips parboil for 3 minutes, then drain. When cold, sprinkle with rosemary or thyme, if you like, open freeze in a single layer in a tray, then pop into freezer bags for up to 1 month. Cook the parsnips from step 3 of the recipe.