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Servings 8
Calories 238 kcal
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins

Ingredients
 

  • 5 medium parsnips
  • 5 medium carrots
  • 115 g good beef dripping or goose fat
  • salt and freshly ground black pepper, freshly milled
  • 2 tbsp clear heather honey
  • 2 tsp ground cumin

Instructions
 

  • Peel the carrots and parsnips and top and tail.
  • Split in half from top to tail, then cut into quarters, leave the core in.
  • Heat the dripping or fat in a baking tin in a hot oven, 200C, Gas 6 to 7, for about 10 minutes.
  • Meanwhile, bring a pan of salted water to the boil, add the carrots & parsnips, bring back to the boil and simmer for 1 minute maximum.
  • Drain well, then carefully lay in the very hot dripping, 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, until crispy on both sides.
  • Pour on the honey, sprinkle over the cumin and cook for a further 5 minutes to glaze. They will burn very quickly. Keep an eye on them.
  • Serve piping hot and golden brown.
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Nutrition Facts
Roasted Honey Carrots & Parsnips
Amount per Serving
Calories
238
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
14
mg
5
%
Sodium
 
38
mg
2
%
Potassium
 
510
mg
15
%
Carbohydrates
 
26
g
9
%
Fiber
 
6
g
25
%
Sugar
 
11
g
12
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Main Course, Vegetables
Cuisine Autumn, British, Christmas, Winter
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