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Honey Roasted Carrots and Parsnips

Honey roasted carrots and parsnips with rosemary and thyme – easy to prepare and delicious to eat. The perfect accompaniment to your roast dinner.
Course Side Dish
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 171kcal

Ingredients

  • 4 medium carrots
  • 4 medium parsnips
  • 2 tsp olive oil
  • 2 tsp runny honey
  • A few sprigs of fresh rosemary and thyme
  • A pinch of salt

Instructions

  • Pre-heat the oven to 220ºC/200ºC fan.
  • Peal the carrots and parsnips and chop the larger ones lengthways into halves/quarters so that all pieces are about 1-2cm wide.
  • Put the carrots and parsnips into a baking tray, ensuring that they all have a bit of space.
  • Mix the olive oil (2 tsp) and honey (2 tsp) in a cup and brush over the carrots and parsnips. Lay over the sprigs of rosemary and thyme and season with salt.
  • Put into the oven and roast for 35-45 minutes (until they're soft with a little bite). Give the tray a shake every now and again to help them cook evenly.
  • Once they're cooked, they're ready to serve.

Notes

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Nutrition

Calories: 171kcal | Carbohydrates: 36g | Protein: 2g | Fat: 2g | Sodium: 57mg | Potassium: 776mg | Fiber: 9g | Sugar: 13g | Vitamin A: 10190IU | Vitamin C: 29.9mg | Calcium: 76mg | Iron: 1.1mg