The best honey roasted carrots and parsnips
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 servings (4 generous servings, 6 small servings)
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Calories
246 kcal
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Course
Side Dish
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Cuisine
International
The best honey roasted carrots and parsnips
Description
This recipe involves washing and slicing carrots and parsnips into thick batons of similar size for even cooking. A sauce composed of olive oil, melted butter, honey, Dijon mustard, salt, pepper, and plain flour is whisked together and used to coat the vegetables thoroughly by hand, ensuring each piece is glazed.
The coated vegetables are spread evenly on a lightly oiled baking tray, topped with sprigs of thyme or rosemary, and roasted at 190°C (374°F) for 40 to 45 minutes. Halfway through, the batons are turned to promote even browning and caramelization. The result is vegetables that are tender inside with golden, caramelized edges and a balanced honey-mustard flavor enriched by aromatic herbs.
These roasted root vegetables make a warm, flavorful side dish with a slightly sticky glaze and herbaceous notes, suitable for pairing with roasted meats or as part of a vegetable-focused meal.
Ingredients
- 400 grams carrot sliced into thick batons
- 400 grams parsnip sliced into thick batons
- 1 tablespoon olive oil or vegetable oil, and some extra for oiling the baking tray
- 2.5 tablespoons honey
- 0.5 teaspoon Dijon mustard
- 0.5 teaspoon salt
- black pepper few good grinds
- 30 grams butter melted
- 2 teaspoons plain flour
- thyme to taste, we use about 7 sprigs, or rosemary, few sprigs
Instructions
Do the prep
- Preheat the oven to 190C/374F/gas mark 5 and lightly oil a large baking tray.
- Wash the carrots and parsnips. If you are not peeling the veg, make sure to give them a good scrub.
- Slice the carrots and parsnips into thick batons of roughly equal sizes so they cook evenly. Place them in a large bowl.
- In a jug, whisk together the olive oil, honey, Dijon mustard, salt, pepper, melted butter and plain flour.
Construct the dish
- Pour the sauce over the vegetables in the bowl. Using your hands, toss the veg in the sauce ensuring every baton is coated.
- Tip the vegetables onto the baking tray. Spread them out evenly in a single layer. This helps the vegetables cook evenly and ensures they become nicely browned and crispy.
- Distribute the sprigs of thyme or rosemary across the veg.
- Bake for 40-45 minutes until the vegetables are cooked through and have some spots of caramelisation.Turn the batons over halfway through.
- Transfer to a bowl and serve piping hot.
- For the extra glossy look, use a pastry brush and stipple some honey onto the veg just before serving. Be sparing as you don't want the veg to become too sweet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (4 generous servings, 6 small servings)
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 430mg | 18% |
| Potassium | 706mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 20g | 40% |
| Vitamin A | 16894IU | 338% |
| Vitamin C | 23mg | 26% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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