Honey butter carrots and parsnips

Honey butter carrots and parsnips

Carrots and parsnips are roasted with honey in this easy side dish recipe.

Honey butter carrots and parsnips

  • Serves icon Serves 6
  • Time icon Takes 20 minutes to make and 35 minutes to cook

Carrots and parsnips are roasted with honey in this easy side dish recipe.

Nutrition: per serving

Calories
158kcals
Fat
5.5g (2.9g saturated)
Protein
2.5g
Carbohydrates
26.2g (18g sugars)
Salt
0.2g

Ingredients

  • 600g carrots
  • 600g parsnips
  • 30g butter
  • 3 tbsp runny honey
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Method

  1. 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.
  2. 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.

Nutrition

Nutrition: per serving
Calories
158kcals
Fat
5.5g (2.9g saturated)
Protein
2.5g
Carbohydrates
26.2g (18g sugars)
Salt
0.2g

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