I think the vegetables make a roast dinner. These sweet tasting carrots and parsnips are so tasty you will want to make them for every roast dinner throughout the year and not just Christmas.

9

Honey glazed Carrots and Parsnips

Ingredients

4 Large Carrots (Peel and cut lengthways)

4 Large Parsnips (Peel and Cut lengthways)

2 Tbsp Clear Honey

2 Tsp Rosemary (Ground)

2 Tsp Garlic (Ground)

Method

Place the carrots and parsnips into a large pan of boiling water, cook for 5 minutes or until they bend easily. Drain using a colander. Pre-heat the oven to 180⁰c (Gas mark 4). Place parsnips and carrots onto a baking tray. Drizzle over olive oil and honey, then sprinkle on the rosemary and garlic. Cook for 25-30 minutes or until golden.

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