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Roasted Carrots and Parsnips with a Honey and Lemon Glaze.

Serves 4 (served as a side dish), takes 50 minutes.


Sweet and crispy roasted carrots and parsnips with a honey and lemon glaze.

Ingredients:


• 6 Carrots

• 6 Large Parsnips

• 1 Lemon

• 4 Sprigs of Thyme

• 2 Cloves of Garlic

• ½ Bunch of Parsley

• Salt

• Pepper

• 2tsp Onion Granules

• 2tsp Garlic Granules

• 3tbs Honey

• Olive Oil


Method:


  1. Pre-heat the oven to 215*c

  2. Wash and peel your carrots and parsnips.

  3. Cut the tips off each end, then cut them half.

  4. Cut each half into wedges and wash them again.

  5. Bring a saucepan of water to the boil and generously season the water with salt.

  6. Boil all your carrots for 5 minutes until they are half-way cooked and are still firm in the middle.

  7. Remove them onto a tray lined with kitchen paper to dry and cool down.

  8. Then boil the parsnips for 10 minutes until they are almost fully cooked and slightly firm in the middle. (The parsnips get cooked separately as they will take longer to cook than the carrots.)

  9. Remove them from the water and leave them to dry on the kitchen paper too.

  10. Line a baking tray with aluminium foil.

  11. Peel and mince the garlic and add to a small bowl along with the zest of 1 lemon, 3tbs of honey, 1tbs of lemon juice and 2tbs of olive oil.

  12. Set the bowl aside for later.

  13. Place the carrots and parsnips on the baking tray lined with aluminium foil making sure they are slightly spread apart. (You might need to spread them across 2 trays depending on the size of your oven.)

  14. Drizzle them with olive oil and season with salt, pepper, garlic granules and onion granules.

  15. Rub in the seasoning to make sure they are all evenly coated.

  16. Place them in the oven and roast for 15 minutes.

  17. Remove the carrots and parsnips from the oven and drizzle over the garlic, honey, and lemon mix as well as the sprigs of thyme.

  18. Give them a mix so they are all coated in the glaze then place them back in the oven for an additional 15 minutes until crispy and golden.

  19. Wash and finely chop your parsley.

  20. Once the 15 minutes are done, remove the trays from the oven and sprinkle the parsley over the parsnips and carrots.

  21. Taste one for seasoning and sprinkle some salt over the carrots and parsnips if need be.

  22. Plate up in a serving dish and enjoy!


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