Description
Golden, sticky, and perfectly caramelised honey roasted carrots and parsnips — a simple yet elegant side dish that’s full of sweet and savoury flavour. Ideal for Sunday roasts, Christmas dinners, or any festive feast.
Ingredients
750 g (1.6 lb) Parsnips, peeled and quartered
750 g (1.6 lb) Carrots, peeled and quartered
4 tbsp Sunflower oil
8 tbsp Runny honey (or maple syrup)
4 tsp Dried thyme
Sea salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 180°C/350°F fan (200°C/400°F or Gas Mark 6) and line a large baking tray with baking paper.
- Place the peeled and quartered parsnips and carrots in a large bowl.
- Add the sunflower oil, half of the honey, dried thyme, and season with salt and pepper. Toss until evenly coated.
- Spread the vegetables out in a single layer on the prepared tray.
- Roast for 20 minutes, then turn the vegetables over and roast for another 20 minutes, or until golden, sticky, and tender.
- Remove from the oven and drizzle the remaining honey over the vegetables for a glossy finish before serving.
Notes
Add chilli flakes or cumin for a hint of warmth.
Use maple syrup instead of honey for a deeper, caramel flavour.
Sprinkle chopped rosemary or thyme for a festive touch.
For extra caramelisation, roast at a higher temperature for the last 10 minutes.
Store leftovers in the fridge for up to 3 days or freeze raw for up to 3 months.
Reheat in the oven at 180°C for 10–15 minutes until hot and crisp again.
Serve with roast beef, turkey, chicken, or as a vegetarian side.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: British
Nutrition
- Serving Size: 1 portion (approx. 250g)
- Calories: 210
- Sugar: 16g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg
