Go Back
Square image of honey roast carrots and parsnips on a baking tray

Honey Roast Carrots and Parsnips

Sweet and sticky honey roasted carrots and parsnips flavoured with thyme.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Side Dish
Cuisine: British
Calories: 163
Ingredients Method

Ingredients
  

  • 3 large parsnips
  • 3 large carrots
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 1 tsp fresh thyme finely chopped (or ½ tsp dried thyme)
  • salt to taste

Method
 

  1. Preheat the oven to 200℃/180℃ fan (390℉/355℉).
  2. Line a baking tray with baking parchment. Peel all of the vegetables and slice the parsnips and carrots into batons.
  3. Tip the vegetables onto a baking tray. Drizzle over the oil and honey. Sprinkle over the thyme. Season to taste with salt. Toss well to coat and spread the veg evenly over the tray,.
  4. Roast for 1 hour, tossing every 20 minutes. If the veg is starting to char too quickly, cover loosely with tin foil.
  5. Remove from the oven and serve! These are the perfect accompaniment to any Sunday roast.