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Honey-glazed parsnips and carrots
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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:
This recipe was first published in December 2011.