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Honey-roasted parsnips and carrots

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Honey-roasted parsnips and carrots
A flavoursome accompaniment to any roast dinner.
Serves
4
Prep
30 minutes
Cook
40 minutes
Each 267g serving contains (excludes serving suggestion)
KCal
215
Carbs
23.9g
Fibre
9.3g
Protein
5.6g
Fat
8.4g
Saturates
1.2g
Sugars
16.1g
Salt
0.44g
Ingredients

Ingredients

3 parsnips (450g)
4 large carrots (500g)
2 tsp honey
1 tsp rapeseed oil
2 tsp reduced-salt tamari (Japanese soy sauce)
4 fresh thyme sprigs, leaves picked
1 tsp dried oregano
1/2 tsp dried tarragon
1 tsp dried parsley
50g pistachios, roughly chopped
Juice of 1 lemon
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Method

Method

Recipe tips
  • Turnip or sweet potatoes would make a perfect substitute for the parsnips or carrots in this recipe.

 


Extract from Detox Kitchen Vegetables by Lily Simpson. Photographs © Issy Croker

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