Honey Roasted Carrots and Parsnips
Amanda
Easy and delicious side dish of honey roasted carrots and parsnips that can be cooked at the same time as roast potatoes for stree free cooking.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Side Dish
Cuisine British
Servings 4
Calories 184 kcal
oven proof dish
Sharp knife
Chopping board
- 300 g carrots
- 300 g parsnips
- 2 tablespoon honey
- 2 tablespoon oil
- 1 tablespoon butter
- 1 tablespoon parsley fresh and chopped
- 1 teaspoon salt
- ½ teaspoon pepper
Peel the carrots and parsnips and cut into large batons.
Put the butter and oil into a roasting tin and place in the oven.
Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.
Add the vegetables to the dish and stir so that they are coated.
Season with the salt and pepper.
Roast for 20 minutes and then add the honey to the dish.
Stir so that all the vegetables are turned and coated in the honey.
Roast for a further 20 minutes until crisp and golden.
Transfer the honey roasted carrots and parsnips to a serving dish.
Chop the parsley and scatter over to serve.
Calories: 184kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 646mgPotassium: 541mgFiber: 6gSugar: 16gVitamin A: 12621IUVitamin C: 19mgCalcium: 60mgIron: 1mg
Keyword carrots, honey roasted, honey roasted carrots and parsnips, parsnips, roasted vegetables