Honey Glazed Carrots and Parsnips

Ingredients

• 4 parsnips, peeled and cut in half lengthwise
• 4 carrots, peeled and cut in half lengthwise
• 50 g salted butter
• 2 tbsp runny honey
• 1 garlic clove, lightly smashed
• 1 tsp thyme
• 1 star anise
• 1/4 tsp nutmeg, grated
• 1 tbsp red wine vinegar
• salt, to taste
• pepper, to taste

Method

1. Peel the parsnips and carrots, trimming the tops and tails, and cut larger ones in half lengthwise.
2. Bring a large pot of water to a boil with a generous pinch of salt.
3. Blanch the carrots and parsnips in boiling water for 3 to 4 minutes.
4. Remove and leave to evaporate and cool down, allowing the steam to escape for at least an hour.
5. In a saucepan, melt salted butter, add runny honey, lightly smashed garlic, thyme, star anise, nutmeg, and other spices, then bring to a boil to emulsify.
6. Add a splash of red wine vinegar to the honey butter mixture and stir.
7. Pour the glaze over the cooled carrots and parsnips in a roasting tin, mixing to coat evenly.
8. Preheat the oven to 200°C (around 180-200°C acceptable).
9. Roast the glazed vegetables for 15 to 20 minutes, turning them halfway through, until caramelized and crispy.
10. Optional: brush with reserved glaze for extra shine and sweetness before serving.