Want to make insanely delicious honey roast parsnips and carrots without any of the fuss? I’ve totally got your back! With no pre-boiling and minimal prep, the oven literally does all the hard work for you here. Team these beauties up with my crazy crispy roast potatoes recipe too and you have got yourself the best Sunday/Christmas/Thanksgiving dinner EVER! Want to really impress everyone? Throw in these bad boy pigs in blankets and I promise they will never want to leave!
Every family has their own traditions when it comes to Christmas dinner. Roasted vegetables have pretty much always been a part of mine. I consider them to be a Christmas dinner essential! Along with brilliantly crispy roast potatoes of course.
But they’re not everyone’s cup of tea… kids especially don’t seem to take to vegetables as easily as us grown ups. So what’s the answer? Well, didn’t Mary Poppins once say, “A spoonful of sugar helps the medicine go down.”? Well that’s the ticket right there – honey!
A little bit of honey encourages a beautiful caramelisation that tastes absolutely divine! Cooking for vegans? You could try using agave syrup or golden syrup in place of the honey. Want a different approach altogether? Why not try a tablespoon or two of a nice balsamic vinegar? It will result in a similar caramelisation but have a deeper, sharper flavour.
Want to impress with your cooking skills?
Here is what you will need to serve 4-5 as a side.
(For a printer friendly version, see the recipe card at the end of this post)
Preheat your oven to 210°C/Fan 200°C / 410F.
Let’s start making your honey roast parsnips and carrots by peeling the vegetables. (I find it easiest to use a speed peeler.)
Now we need to cut them to size. This bit is quite important in the grand scheme of things! If we do it right, everything will cook evenly and become beautifully caramelised.
We need to make sure they’re roughly the same sort of size. I realise this can be a little tricky as parsnips occasionally have a very thin tip – with that in mind, I usually cut them into 5cm / 2″ batons.
Next, tip your prepared vegetables out into a roasting dish. Don’t worry about spreading them out evenly at this point as we’ve got some flavour to add yet!
Next, add the olive oil, honey and season generously with salt. Now get your hands in there and give it a really good mix to ensure everything is evenly coated.
Finally, dot the rosemary sprigs throughout the roasting dish.
All that’s left to do is place it in the oven to cook for around 35 minutes. Make sure you give it a good mix around at the halfway mark to prevent any burning and even out that lovely caramelisation!
To serve – remove the rosemary sprigs, place them into a warmed serving bowl/dish and pop in a couple of fresh rosemary sprigs to make them look a million dollars.
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Make your Sunday/Christmas/Thanksgiving dinner roast vegetables LIKE A BOSS with this easy & delicious roast parsnips and carrots recipe.
Preheat oven to 210°C/Fan 200°C.
Peel the parsnips and carrots and cut into even 5 cm (2") batons.
Place into a roasting dish and add the olive oil and honey. Season well with salt and mix it all together using your hands.
Scatter over the rosemary sprigs and cook for 35 minutes until soft and caramelised. Mix halfway through the cooking time.
Remove the cooked rosemary sprigs and serve immediately in a bowl with some fresh rosemary for presentation.
For US measurements please see the recipe within the blog post.
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