Honey Roast Carrots & Parsnips

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a spoon lifting out a serving of the shiny glazed honey roasted carrots and parsnips from a serving bowl

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Honey roasted carrots and parsnips are an easy side that everyone loves to serve with a roast. A classic for a very good reason!

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time45

Total Time50

Ingredients

300 g carrots - 3 medium
300 g parsnips - 3 medium
2 tbsp olive oil
2 sprigs thyme - or other woody herb
2 tbsp honey
salt and pepper

Instructions

Heat oven to 180°C fan / 200°C convection / 400°F / Gas Mark 6
Peel and cut the parsnips and carrots into batons approximately 5 cm / 2 inches long. Discard any woody core from the parsnips.
300 g carrots, 300 g parsnips
Put the oil in a large roasting dish. Add the carrots and parsnips and turn them in the oil for even coverage. Make sure there is only one layer of vegetables and there is some space between them, so they roast rather than steam. If needed use two trays.
Season with pepper and salt and add the thyme.
2 tbsp olive oil, 2 sprigs thyme, salt and pepper
Roast for 15 minutes until the vegetables are starting to brown and have reduced in size. If roasting in two pans you can probably combine them at this stage. Use your judgement, they do not want to be crowded
Remove from the oven and add the honey. The heat from the pan will rapidly "melt" it; stir or shake well to coat the carrots and parsnips. Return the pan to the oven.
2 tbsp honey
Roast for about 10 to 15 minutes more. When the carrots and parsnips are golden and crunchy on the outside, they are ready to serve. Adjust the seasoning if needed.
If you like, you can scatter them with more thyme and some chopped parsley as a garnish.
salt and pepper

Notes

These honey glazed carrots and parsnips are best served freshly cooked.

Leftovers can be stored in the fridge for a few days to add to soups and stews, or toss in plenty of chopped parsley as a cold winter salad.

Get ahead

If you are preparing ahead cook to step 3, allow to cool and then freeze or store in the fridge for a few days. To start cooking again, allow to defrost completely, and then place into a hot oven for a couple of minutes to heat up, then add the honey.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.