Honey roasted parsnips and carrots

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    Honey roasted parsnips and carrots

    Honey roasted parsnips and carrots

    (9)
    50min


    43 people made this

    About this recipe: A simple and nourishing side dish of carrots and parsnips roasted to perfection. A great addition to a wide range of meals and well complimenting to any roast dinner, even Christmas!

    Ingredients
    Serves: 4 

    • 3 carrots, peeled
    • 3 parsnips, peeled
    • 2 tablespoons olive oil
    • 60g honey
    • salt and pepper, to taste

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4.
    2. Arrange carrots and parsnips in a baking dish; drizzle with olive oil. Toss to evenly coat vegetables. Pour honey over coated vegetables and season with salt and pepper; toss to coat.
    3. Bake in the preheated oven until vegetables are very tender, about 40 minutes. Remove from the oven and serve.
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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (9)

    by
    9

    We tried this recipe today and it is simple to make and delicious to eat. I did slice the carrots and parsnips in half long-ways and then cut them in half so my pieces were smaller. I found they needed to cook longer, not sure why but it didn't matter. You could cut the baking time by steaming them a bit before baking if you wanted to be more precise about cooking time. I did stir them around a couple of times while they were baking. The end result was really delicious. We ate them along with old fashioned potato cakes (also from this site) -- my husband ate the meat we had too, but I made my meal out of these and the potato cakes. Delicious. Thank you for sharing your recipe. Beats pickles and ice cream hands down!  -  27 Dec 2013  (Review from Allrecipes US | Canada)

    by
    6

    As written, I give this recipe a solid 4 (although it does need double the cooking time at these temps). Cut the carrots and parsnips into finger-sized pieces, and double the time, and you'll have lovely carmelized veggies. In subsequent recipe attempts, however, I've found that adding about 1/2 tsp of crushed dried rosemary puts it over the top and makes it a 5+ star recipe. The rosemary and honey combination are exquisite!  -  22 Nov 2014  (Review from Allrecipes US | Canada)

    by
    5

    Temp and/or cook time is all wrong on this recipe. I ended up roasting mine for almost twice the time, and still the snips weren't really soft.  -  23 Jul 2014  (Review from Allrecipes US | Canada)

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