Description
Jamie Oliver’s Honey Roasted Parsnips and Carrots is a simple recipe where the vegetables are tossed in a honey glaze and roasted until golden and crispy. It’s a delicious, sweet, and savory side dish that brings out the natural flavors of the root vegetables.
Ingredients
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- Parsnips: 4 medium, peeled and cut into quarters
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- Carrots: 4 medium, peeled and cut into quarters
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- Olive Oil: 2 tablespoons
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- Honey: 2 tablespoons
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- Fresh Thyme (optional): 1-2 sprigs, leaves picked
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- Salt and Pepper: To taste
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- Balsamic Vinegar (optional): 1 tablespoon
Instructions
Step 1: Preheat the Oven
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- Set the Oven Temperature: Preheat your oven to 200°C (400°F).
Step 2: Prepare the Vegetables
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- Peel and Cut the Vegetables: Peel the parsnips and carrots, then cut them into quarters lengthwise. If the vegetables are particularly large, you can cut them into smaller, more manageable pieces.
Step 3: Toss in Oil and Seasoning
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- Coat with Olive Oil: Place the parsnips and carrots in a large mixing bowl. Drizzle with olive oil and toss to coat evenly.
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- Season the Vegetables: Add salt, pepper, and fresh thyme leaves (if using). Toss again to ensure the seasoning is distributed evenly.
Step 4: Add Honey and Roast
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- Drizzle with Honey: Spread the vegetables out in a single layer on a baking tray. Drizzle the honey over the top.
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- Roast the Vegetables: Place the tray in the preheated oven and roast for 35-40 minutes, turning halfway through. The vegetables should be golden brown and caramelized on the edges.
Step 5: Add Balsamic Vinegar (Optional)
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- Optional Step: For extra depth of flavor, drizzle the vegetables with balsamic vinegar in the last 5 minutes of roasting.
Step 6: Serve
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- Serve Hot: Once the vegetables are roasted to perfection, remove them from the oven and transfer to a serving dish. Serve immediately as a side dish.