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Roasted Carrots and Pasnips


Recipe Info

  • Servings : 4
  • Prep Time : 3m
  • Cook Time : 25m
  • Ready In : 28m

Roasted Carrots and Parsnips


  • 500g parsnips, sliced in half lengthwise
  • 500g baby carrots, trimmed
  • 25g butter
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon roughly chopped fresh thyme


Step 1

Preheat the oven to 180°C.

Step 2

Cook the parsnips and carrots for 3 minutes in a pan of lightly salted boiling water. Drain and arrange on a baking tray. In a small pan, heat the butter, olive oil, honey and thyme until it is bubbling, then drizzle over the vegetables in the dish. Roast in the oven for 25 minutes or until the vegetables have begun to caramelise. Serve with extra fresh thyme and a drizzle of honey.

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