Honey-Roasted Carrots and Parnsips

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Quick Facts:

Servings:8

Equipment Needed: Roasting dish, large bowl and whisk

Cooking Method: Oven roasting

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 Ingredients

Ingredients Metric Imperial
Carrots 500g 17.6oz
Parsnips 500g 17.6oz
Olive Oil 2tbs 2tbs
Honey 4tbs 4tbs
Mustard (Wholegrain) 2tbs 2tbs

Temperatures:

Preheat Oven Metric (°C) Imperial (°F) Gasmark
Fan Forced 200 390
Conventional 220 425
Gas 7

Method:

  1. Preheat the oven
  2. Place roasting dish into oven
  3. Peel carrots and parsnips. Cut into half and then lengthwise into halves or quarters so that they are the same size.
  4. In a large bowl, whisk together the olive oil, honey and mustard
  5. Add the carrots and parsnips and stir through.
  6. Transfer to roasting dish and cook for 30minutes until they are caramelised

Tips, Tricks and Hacks…

Make Ahead! You can complete steps 3, 4 and 5 the day before and just cook them on the day.

Substitutions: More carrots can be substituted for parnips and vice-versa, if desired.

Time Saving: Peel your carrots in half the time! Check out this video: http://engineerscookbook.co.uk/food-hack-peel-carrots

Timeline / Gantt Chart

parsnipscarrots

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