Ginger and honey roasted baby carrots and parsnips

July 13, 2015 (Last Updated: January 11, 2019)
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Ginger and honey roasted baby carrots and parsnips

By Claire Ferrandi – Serves: 4
Cooking Time: 30 mins

Ingredients

  • 400g baby rainbow carrots, sliced lengthways
  • 400g baby parsnips, sliced lengthways
  • 45ml (3 tbsp) olive oil
  • handful fresh thyme sprigs
  • salt and freshly ground black pepper, to taste
  • Ginger and honey glaze
  • 60g butter, melted
  • 60ml (¼ cup) honey
  • 2cm piece ginger, peeled and finely grated

Instructions

1

Preheat the oven to 180°C. Place the vegetables in a roasting tray. Drizzle with the olive oil, sprinkle with the thyme, season to taste and roast in the oven, 20 minutes.

2

For the glaze, combine the melted butter, honey and ginger. Drizzle the glaze over the carrots and parsnips, and roast for a further 10 minutes before serving.

 

 

 

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July 13, 2015 (Last Updated: January 11, 2019) By
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