Honey butter carrots and parsnips
- January 2009
- Serves 6
- Takes 20 minutes to make and 35 minutes to cook
Carrots and parsnips are roasted with honey in this easy side dish recipe.
- Gluten-free recipes
- Vegetarian recipes
- 5.5g (2.9g saturated)
- 26.2g (18g sugars)
- 600g carrots
- 600g parsnips
- 30g butter
- 3 tbsp runny honey
- Peel the carrots and parsnips and cut each in half lengthways, then half again widthways, if large. Drop into a large pan of boiling salted water and cook for about 3-4 minutes. Drain well and lay out in a single layer on a baking tray to dry out and cool completely. Place in the freezer for a couple of hours, then put in freezer bags and freeze for up to 1 month.
- To cook, preheat the oven to 190°C/fan170°C/ gas 5. Place the butter and honey on a large baking tray or in a roasting tin and heat in the oven for 5 minutes. Tip the frozen veg into the tray and turn in the honey and butter and add a good pinch of salt and lots of black pepper. Roast for 30 minutes until golden and tender.
Rate & review
Or, how about...?
Roast parsnips with almond, sorrel and watercress sauce
Olia Hercules’ sweet roasted parsnips are really brought to life by the fresh, bright green...
Subscribe to our magazine
Subscribe to delicious. magazine for HALF PRICESubscribe
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...