Roast Parsnips and Carrots with Honey and Thyme
Wedges of sweet parsnips and carrots roasted in olive oil with honey and fresh thyme and seasoning. Serves - as many as you need!
Ingredients
Serves as many as you need - calculate the number of parsnips and carrots you need and multiply the oil and honey!
- 1 medium sized parsnip or carrot
- ¾ teaspoon vegetable or olive oil
- ½ - 1 teaspoon runny honey or use Hot Chilli Honey (See Recipe Notes)
Plus:
- fine salt
- freshly ground black pepper
- stalks of fresh thyme leave
- knob of butter
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Preheat the oven to Fan Oven 180°C/200°C/400°F/Gas Mark 6.
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Peel (if necessary) and trim the carrots and parsnips. Halve or quarter them – try to get them as even-sized as possible. (NB I don't always peel carrots - I wash and trim them before halving/quartering. I do peel the parsnips though.)
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Scatter onto a baking tray and add the oil, some salt and freshly ground black pepper.
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Mix well and spread out on the baking tray. Cook in the oven for 20 minutes.
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Take out of the oven and toss them with the honey or Hot Chilli Honey and stalks of fresh thyme. Spread out again on the tray.
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Return to the oven for a further 10 – 20 minutes or until cooked and caramelised to your liking. The time they take to cook will depend on both your oven, the actual size of the parsnips and carrots and how crowded the tray is with the vegetables - the fewer you have and the more spread out they are, the quicker they will cook.
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Remove the cooked thyme and, if you like, toss with a little butter. Taste and, if necessary, adjust seasoning. Serve with some fresh thyme.
Recipe Notes
Equipment:
- chopping board and knife
- measuring spoons
- baking tray - line with baking parchment food tends to stick on your trays
Calculating quantities:
I tend to do this by eye, imaging the volume of the prepared vegetables but do remember that the vegetables will shrink as they cook. The amount you make will depend on how many other vegetables you are serving and the general appetite and likes/dislikes of those for whom you are cooking. As a rough guide, I would allow 1 medium parsnip and 1 medium carrot per person.
Recipe for Hot Chilli Honey, see here.
Alternatively, warm 2 tablespoons runny honey with ⅛ – ¼ teaspoon chilli and a quick grind of salt and pepper. Take off the heat and stir in ¼ teaspoon apple cider vinegar. Use this to drizzle on the cheese.
The Hot Chilli Honey recipe is from the fabulous Brianna @casualfoodist; she has many wonderful recipes, you should take a look.