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Honey-roasted parsnips and carrots

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A flavoursome accompaniment to any roast dinner.
Serves
4
Prep
30 minutes
Cook
40 minutes
Each 146g serving contains (excludes serving suggestion)
KCal
182
Carbs
19.3g
Fibre
7.5g
Protein
4.4g
Fat
8.2g
Saturates
1.00g
Sugars
12.9g
Salt
0.40g
Portion Fruit & Veg
1
Ingredients
Ingredients
3 parsnips
4 large carrots
2 tsp honey
1 tsp rapeseed oil
2 tsp 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
  1. Cut each of the parsnips and carrots in half lengthways and then into quarters. Cook in boiling water for 5 minutes. Drain, rinse with cold water and leave to cool.
  2. Mix together the honey, oil, tamari and herbs in a bowl. Add the parsnips and carrots. Leave to marinate in the fridge for at least 30 minutes.
  3. Preheat oven to 200°C/fan 180°C/gas 6. Line a baking tray with greaseproof paper.
  4. Tip the parsnips and carrots, with their marinade, on to the prepared tray and roast for 20–25 minutes until golden. Transfer the roasted vegetables to a platter. Sprinkle with the pistachios and lemon juice.
Chefs 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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