Baby Carrots and Honey Roasted Parsnips Recipe

Name: Baby Carrots and Honey Roasted Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound baby carrots; 1 tablespoon sugar; Sea salt; Optional: a small pinch of cumin; 2 large knobs butter; 6 parsnips; A small bunch of fresh thyme; 3 tablespoons olive oil; 2 tablespoons honey; Sea salt and freshly ground black pepper

Servings: persons

1 pound baby carrots
1 tablespoon sugar
Sea salt
Optional: a small pinch of cumin
2 large knobs butter
6 parsnips
A small bunch of fresh thyme
3 tablespoons olive oil
2 tablespoons honey
Sea salt and freshly ground black pepper

1
For the honey roasted parsnips:
2
Preheat your oven to 425F.
3
Peel the parsnips, cut in half lengthways and then into quarters.
4
Add to a pan of boiling water and parboil for 45 minutes.
5
Place the thyme in a bowl and, using the end of a rolling pin, bruise well to help release the flavour.
6
Add the oil and the honey to the thyme and season.
7
Drain the parsnips and mix with the flavoured oil to coat.
8
Roast in the preheated oven for 25 minutes or until crisp and light.
9
Dont worry if the thyme stalks are looking quite dried at the end of the roasting by the time the parsnips are cooked, they will have released all the flavour needed.
10
For the baby carrots:
11
Once your parsnips are in the oven move on to your carrots.
12
Cut the tops off and wash.
13
Put the carrots into a saucepan with water to just cover, add the sugar, 1 knob of butter and salt these ingredients penetrate the carrots to make them soft and sweet and cook until tender (about 15 minutes).
14
A little pinch of cumin is fantastic with this.
15
Serve topped with the other knob of butter.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound baby carrots, 1 tablespoon sugar, Sea salt, Optional: a small pinch of cumin, and more.

Yes, Baby Carrots and Honey Roasted Parsnips falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baby Carrots and Honey Roasted Parsnips

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