Honey Roasted Carrots and Parsnips
Honey Roasted Carrots and Parsnips is definitely one of my favourite winter vegetable side dishes for Roasts! Sweet, caramelised and savoury all at the same time. Soft root vegetables bursting with flavour, the perfect accompaniment for your roast dinner!
These Honey Roasted Carrots and Parsnips are super easy to make and require very few ingredients which you probably already have in your pantry. All you need is olive oil, honey, thyme, paprika and salt and pepper. In a Tupperware combine all the ingredients together throw in your cut carrots and parsnips, close and shake and they are ready for roasting!
Serving Suggestions –
Check out my How to Classic English Roast Beef recipe to make these as part of a delicious Sunday roast dinner! Like carrots? Give my Carrot Purée recipe a go.
If you have any questions or requests I would love to hear from you in the comments – Happy cooking!
Honey Roasted Carrots and Parsnips
Equipment
- Tupperwear
- Peeler
- Sharp knife
- Pyrex dish
- oven
Ingredients
- 2 tbsp olive oil
- 2 tbsp honey
- ½ tsp dried thyme
- ½ tsp black pepper
- ¼ tsp salt
- ¼ tsp paprika
Instructions
- Pre heat the oven to 180 C. Wash and peel the carrots and parsnips and cut lengthways in half done the middle.
- In a Tupperware add the chopped vegetables and add all the seasonings close with the lid and shake.
- Use your hands to put the coated vegetables into the pyrex dish and roast in the oven for 30-45 minutes or until soft and slightly charred on the edges. Pierce with a fork if unsure.
Notes
Did you make these Honey Roasted Carrots and Parsnips?
Please let me know how it turned out for you! Leave a comment below and tag @chilliandlife on Instagram and hashtag it #chilliandlife #CANDL.
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