Today I present you a winter classic: carrot and parsnip roasted in the oven with lots of honey and a sprinkle of thyme. A sweet and crunchy side dish that pleases everybody.
Chop the root vegetables lengthways into halves, you want large chunks of similar size for even roasting.
Mix two heaped spoons of honey (or maple syrup for a vegan version) with a teaspoon of water and a spoon of oil. Coat the veggies with the Olympus nectar and shower them with fresh thyme leaves.
Pop them in the oven – don’t forget to turn the veggies halfway through, scrap all the honey caramel with a spoon from the tin (resist from tasting it – it’s crazy hot!), and pour it over your veggies for a second coating (nothing goes to waste!).
Parsnip and carrots perfectly complement each other like two best friends.
Serve them on your table for Christmas and any other special winter feast.
Honey roasted parsnips and carrots
Course: SidesDifficulty: Easy10
minutes40
minutesToday I present you a winter classic: carrot and parsnip roasted in the oven with lots of honey and a sprinkle of thyme. A sweet and crunchy side dish that pleases everybody.
Ingredients
500 g parsnip
500 g carrots
2 heaped spoons of honey (or maple syrup for a vegan version)
1 spoon of hot water
2 spoons of oil
10 g fresh thyme
Salt and pepper to taste
Method
- Wash and peel the veggies and chop them lengthways into halves – you want big chunks.
- Transfer them to a tray, making sure there is enough space between them.
- Mix the oil, honey/maple syrup, and water together and pour them over the veggies. Season to taste and massage the veggies to spread all the goodness.
- Roast them in the oven at 200 C for 40 minutes (fan oven). Turn them the other way around halfway through roasting. Serve immediately.
