This carrot and parsnip combo is simply roasted with honey and no fuss, but will still be perfectly cooked and the honey will bring out the natural flavours.
Serves: 8
Method
Preheat the oven to 220°C/fan 200°C/gas 7. Pour the butter or oil into a roasting tray and place in the oven to heat up for 5–10 minutes. When hot, remove from the oven and add the carrots and parsnips. Drizzle over the honey and a decent splash of water. Season with salt and pepper and add the thyme sprigs (if using).
Give the carrots and parsnips a good toss to make sure they are evenly coated in the oil and honey, then place in the oven and roast for 30 minutes, giving them a good stir halfway through. You want the vegetables to be cooked through and lightly caramelised, but still retain some bite.
Ingredients
- 2 tablespoons unsalted butter or olive oil
- 500g small to medium carrots, peeled but kept whole with a little bit of green ‘hair’ left on
- 500g parsnips, peeled, cut into quarters lengthways, and parboiled for 5 minutes
- 4 tablespoons honey
- a few thyme sprigs (but only if you like…)
- sea salt flakes and freshly ground black pepper
Recipe and photographs are from Season’s Eatings by Gizzy Erskine, with photography by Emma Lee, published by Mitchell Beazley, RRP £15.