Honey Roasted Carrots and Parsnips

Liven up your roast dinner with these delicious Honey Roasted Carrots and Parsnips – they are very easy to make and so delicious. They can be prepared in advance if you need to be organised.

What’s your favourite part of a roast dinner? Apart from the Yorkshire puddings and stuffing, my absolute favourite has to be roasted veg.

I’m especially fond of parsnips. I always make extra because I can’t help sneaking a few when I take them out of the oven (by the way, I do NOT recommend doing this – I’ve burnt my mouth on more than one occasion! I’ll never learn..)

honey roasted vegetables

I’ve long been a fan of adding honey or maple syrup to roasted vegetables, but one thing that always annoyed me was having to deal with the crystallised sugar stuck to the tin afterwards.

Lots of recipes I’ve seen instruct you to drizzle the honey directly over the veg, which of course is delicious but I’ve found that by doing this you’re much more likely to end up with black, burnt sugar that sticks to the tin.

I’ve found that if you simply mix the honey with some oil before pouring over the vegetables, you still get that gorgeous sweet caramelisation and less mess to deal with afterward!

And who wants to deal with burnt roasting tins on Christmas Day? Certainly not me.

tips for recipe success

• remove the tray from the oven a few times during the cooking process and stir the vegetables. This will ensure they cook evenly and prevent them from sticking to the bottom of the tin.
• The cooking time may differ depending on the size and length of the vegetables. Start checking them after 30 minutes to make sure they aren’t burning.
• If you’re cooking these at the time same as roasted meat or potatoes, you’ll probably have the oven set at 200C. This is ok, but you will need to keep an eye on things as they will cook a bit quicker. Please don’t cook parsnips at 220C – they will turn black!

Can yOu maKe Roasted parSNiPs in ADVance?

Yes – if you need to prep in advance, prepare the recipe up to step four and place the coated parsnips and carrots in a strong plastic bag or tupperware box.

Pop in the fridge and take them out about 30 minutes before you need to cook them. Pour the contents of the bag into a roasting tin and cook (see recipe card below).

Do you need to Parboil parsnips and carrots before roasting?

There’s no need to parboil them before roasting. It makes the vegetables slightly less chewy, but personally I feel it’s an unnecessary step.

serving suggestions

Roasted parsnips and carrots are an essential component of a roast dinner! I make them not just for Christmas dinner, but as a side dish with roast beef, roast turkey, roast chicken or glazed gammon.

And of course, let’s not forget the other classic side dishes such as crispy roast potatoes, pigs in blankets, Brussels sprouts with pancetta and chestnuts, spiced red cabbage, green bean casserole and cranberry orange sauce.

🎄Are you cooking Christmas dinner for the first time this year? Feeling the pressure? Take the stress out of the situation by using my free printable Christmas Day meal and time plan! 🎄

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Honey roasted carrots and parsnips

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Liven up your roast dinner with these gorgeous sticky-sweet roasted carrots and parsnips! They are coated in a delicious honey-mustard glaze.

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Ingredients

• 4 Parsnips, peeled and cut into long sticks
• 4 Carrots, peeled and cut into long sticks
• 3 tablespoons vegetable or sunflower oil
• 2 tablespoons clear honey
• 1 tablespoon wholegrain mustard

Instructions

1. Preheat the oven to 180C/169Fan/350F.
2. Place the peeled parsnips and carrots in a medium sized roasting tin.
3. Mix together the vegetable oil, honey and mustard in a small bowl.
4. Pour this all over the vegetables and sprinkle over some salt and freshly ground black pepper.
5. Roast for 35-45 minutes, or until cooked through, golden and sticky.

Notes

Make in advance - prepare the recipe up to step four and place the coated parsnips and carrots in a strong plastic bag or tupperware box.

Pop them in the fridge and take them out about 30 minutes before you need to cook them.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 82mgCarbohydrates: 30gFiber: 5gSugar: 15gProtein: 2g

Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.

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