Inspired by videoside dishbritish
Herby Honey-Glazed Roasted Carrots and Parsnips
These herby honey-glazed roasted carrots and parsnips use butter, sage and rosemary for a fragrant British-inspired holiday side.
These herby honey-glazed roasted carrots and parsnips use butter, sage and rosemary for a fragrant British-inspired holiday side.
15 min
Prep time
30 min
Cook time
45 min
Total time
8 side-dish servings
Yield
Ingredients
8 ingredients- Calories
- 256 kcal
- Fat
- 13.5g
- Carbs
- 33.6g
- Protein
- 3.1g
Whole recipe (8 servings): 2048 kcal
- 4 Tbsp (80ml) - Olive Oil
- 800g (1.7lbs) - Carrots, Washed
- 800g (1.7lbs) - Parsnips, Washed
- Seasoning To Taste
- 3 Tbsp (42g) - Unsalted Butter
- 3 Tbsp (60g) - Honey
- 10 - Sage Leaves
- 1 - Rosemary Sprig
Method
10 steps- Preheat the oven to 200°C (400°F).
- Peel the carrots and parsnips, then cut them into uniform pieces.
- In a large bowl, combine the carrots and parsnips with olive oil and seasoning.
- Spread the vegetables on a baking tray in a single layer.
- Roast in the oven for 25-30 minutes until tender and caramelized.
- In a small saucepan, melt unsalted butter over medium heat.
- Add honey, sage leaves, and rosemary sprig to the melted butter.
- Cook the glaze for a few minutes until fragrant.
- Once the vegetables are done roasting, drizzle the honey glaze over them.
- Toss to coat and serve warm.
Recipe notes
Storage
Refrigerate in an airtight container for up to 4 days. Reheat in the oven or air fryer until hot.
Recipe inspiration
Inspired by Chef Jack Ovens
Estimated nutrition
Per serving: 256 calories
Fat: 14 g · Carbs: 34 g · Protein: 3 g
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