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Honey-glazed parsnips and carrots
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Serves: 6
1kg parsnips, peeled and halved (quarter any that are very thick)
750g small chantenay carrots, washed and ends trimmed
2 tbsp olive oil
2 tbsp clear honey
5 garlic cloves, unpeeled
6 thyme sprigs
1. Preheat the oven to 200°C, gas mark 6. Blanch the parsnips in boiling water for 4 minutes, then drain; toss with the remaining ingredients in a roasting tin. Spread out in one layer and season.
2. Roast for 50-55 minutes, stirring halfway through, until golden.
Typical values per serving:
Energy |
861.904kJ 206kcals |
---|---|
Fat | 5.9g |
Saturated Fat | 1g |
Carbohydrate | 33.8g |
Sugars | 22.8g |
Salt | 0.1g |
This recipe was first published in Thu Dec 08 14:59:22 GMT 2011.
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