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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
Fruit/Veg Portion
2
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

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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