Roasted, Honey Parsnips & Carrots
For perfectly roasted honey parsnips and carrots, blanch in boiling water for a few minutes. Drain well and cook in hot oil until the edges are crispy. Finish with some honey for the last five minutes. To serve, sprinkle with some stuffing mix and cumin. Delicious!
Ingredients
- 500 g parsnips, that's about 6-8 medium ones
- 500 g organic carrots, again about 6-8 medium ones
- 200 ml sunflower or rapeseed oil
- salt and freshly ground black pepper, freshly milled
- 2 tbsp runny honey
Seasoning
- 2 lemons, juice and finely grated zest
- 150 g Paxo sage and onion mix
- ½ tsp ground nutmeg
Instructions
- Preheat the oven to 200°C, Gas 6.
- Peel the parsnips and carrots.
- Split in half from top to tail, then cut into quarters, leave the core in.
- Heat the oil in a baking tin in a hot oven for about 10 minutes.
- Bring salted water to a boil. Add parsnips and carrots, reboil, then simmer for 2 minutes to prevent falling apart.
- Drain well, then carefully lay in the hot oil, season well with salt and pepper and return to the oven.
- Cook for 35 minutes, then carefully turn over and return to the oven for a further 30 minutes or until crispy on both sides.
- Pour on the honey and cook for a further 5 minutes to glaze. They will burn very quickly, so keep an eye on them.
- Once cooked, add the lemon juice and zest and mix well.
- Then add the stuffing mix and nutmeg, mix well and serve straight away.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
334
Calories
25G
Fat
3G
Saturates
11G
Sugars
145G
Salt
2G
Protein
28G
Carbs
6G
Fibre
ⓘ UK Government Reference Intakes (RIs).
