Printable Recipe
Honey-Glazed Roasted Carrots and Parsnips
Carrots and parsnips are roasted until caramelised, then tossed with a fragrant honey, butter, sage and rosemary glaze.
Prep time
15 min
Cook time
30 min
Total time
45 min
Yield
8
Ingredients
8
Steps
10
Filed under: side dish, british, carrot, parsnip, honey, roasted.
Source channel: Chef Jack Ovens
Key ingredients
- Olive Oil, - Carrots, Washed, - Parsnips, Washed, Seasoning, - Unsalted Butter.
Ingredients
- 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
- 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.