Roast carrots and parsnips
A simple side to any roast dinner. These roasted carrots and parsnips are quick to prepare before cooking and will elevate any dish you serve them with
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 500g parsnips , peeled and quartered lengthways
- 500g carrots , peeled and halved lengthways
- 2tbsp vegetable oil
- 1tbsp honey , plus extra to serve
- 2sprigs of rosemary , leaves picked
Instructions
Step 1
Heat the oven to 200C/180C fan/gas 6. Put the parsnips and carrots (making sure they’re all cut to a similar size) onto a large baking sheet and drizzle over the oil, honey, rosemary leaves and a sprinkle of sea salt. Toss to coat everything.Step 2
Roast for 40-50 mins, tossing halfway through so they cook evenly and are golden. To serve, finish with an extra drizzle of honey and a sprinkling of flaky sea salt.