If you're looking for a delicious and easy side dish to accompany your next roast dinner, look no further than honey roasted carrots and parsnips! This simple yet flavourful dish makes this recipe a favourite among home cooks and chefs alike, and for good reason. The sweetness of the honey glaze perfectly complements the earthy flavours of the root vegetables, making for a dish that is both satisfying and comforting.
To make honey roasted carrots and parsnips, all you need are a few key ingredients and a bit of time in the oven. Start by preheating your oven to 220C/200C fan/gas 7. Cut your parsnips and carrots into quarters lengthways, removing and discarding the hard core of the parsnips. Then, arrange the vegetables over a large baking tray lined with baking parchment. Drizzle with a strong honey such as our Welsh Heather Honey or the more cost-effective Welsh Heather Blend Honey and roast for around 30 minutes, or until the vegetables are tender and caramelised.
To make delicious honey roasted carrots and parsnips, you will need the following ingredients:
Large carrots and large parsnips: These root vegetables are the stars of the dish. Look for fresh, firm, and unblemished vegetables when shopping for ingredients.
Extra virgin olive oil: This oil adds a rich and fruity flavour to the dish. You can substitute it with other vegetable oils if you prefer.
Runny honey: Honey is the sweetener in this recipe, and it gives the dish a lovely caramelised flavour. You can use any type of honey you like, but we recommend using Welsh Heather Honey for the best results.
Rosemary and thyme: These herbs add a fragrant aroma to the dish. You can use fresh or dried herbs depending on your preference.
Freshly ground salt and pepper: This seasoning adds a bit of heat and depth of flavour to the dish. You can adjust the amount of pepper to suit your taste.
To prepare the vegetables, you will need to peel and cut them into quarters lengthways, removing any hardcore from the parsnips. Toss the vegetables with olive oil, honey, rosemary, thyme, and black pepper in a large bowl until they are well coated. Spread the vegetables in a single layer on a baking tray lined with parchment paper and roast them in a preheated oven at 220°C/200°C fan/gas 7 for 30-35 minutes, or until they are golden brown and tender.
To start with, you need to peel the carrots and parsnips. You can use a vegetable peeler to do this. If you prefer to keep the skin on, give them a good scrub to remove any dirt and debris. Once peeled, cut the parsnips into quarters lengthways, removing and discarding the hard core, then arrange over a large baking tray lined with baking parchment. Quarter the carrots lengthways as well, then add them to the tray with the parsnips.
Next, you need to toss to coat the vegetables with the honey. In a large bowl, mix together the olive oil, honey and mustard. Add the vegetables and toss to coat. Make sure the vegetables are evenly coated with the mixture. This will ensure that they cook evenly and have a consistent flavour.
Once the vegetables are coated, you can pour the honey over them. This will give them a lovely sweet flavour and help them to caramelise in the oven. You can adjust the amount of honey you use depending on how sweet you like your vegetables.
Finally, preheat the oven to 220C/200C fan/gas 7 and place the tray of vegetables in the oven. Roast for 30 minutes until caramelised. Make sure to check on them occasionally to ensure they don't burn. Once done, remove from the oven and serve immediately.
To make honey roasted carrots and roasted parsnips with honey, you will need to roast the vegetables in the oven. Preheat the oven to 200°C/180°C fan/gas mark 6. Cut the parsnips into quarters lengthways, removing and discarding the hard core. Then, arrange them over a large baking tray lined with baking parchment. Quarter the carrots lengthways as well, then add them to the tray with the parsnips.
In a small bowl, mix together 3 tablespoons of olive oil, 3 tablespoons of honey, 1 tablespoon of wholegrain mustard, and a pinch of salt and black pepper. Drizzle the mixture over the vegetables, making sure they are coated evenly. Use your hands to toss the vegetables around, so they are fully coated in the honey mixture.
Roast the vegetables in the oven for 35-40 minutes until tender and golden brown. Check on the vegetables halfway through cooking and give them a stir to ensure they cook evenly. If you're cooking the carrots and parsnips for a larger crowd, you can roast them for 50 minutes.
If you're short on oven space, you can make the honey roasted carrots and parsnips ahead of time and reheat them in the oven before serving. To reheat, place the vegetables on a baking tray and roast for 10-15 minutes until heated through.
And that's it! With this simple cooking process, you can enjoy delicious honey roasted carrots and parsnips that are perfect for any occasion.
Honey roasted carrots and parsnips are a delicious and versatile side dish that can be served with a variety of main courses. Here are some serving suggestions to help you get the most out of this dish:
Honey roasted carrots and parsnips are a perfect addition to your Christmas dinner menu. The sweetness of the honey complements the savoury flavours of your roast turkey or ham, while the fresh herbs add a festive touch. Serve with roast potatoes, Brussels sprouts, and cranberry sauce for a traditional Christmas meal.
Pair honey roasted carrots and parsnips with a succulent roast chicken for a simple yet satisfying meal. The sweetness of the honey complements the savoury flavours of the chicken, while the fresh herbs add a burst of flavour. Serve with steamed greens and mashed potatoes for a comforting meal.
Adding fresh herbs to your honey roasted carrots and parsnips can take this dish to the next level. Try using rosemary, thyme, or sage for a fragrant and flavourful twist. Simply chop the herbs and sprinkle them over the vegetables before roasting.
In conclusion, honey roasted carrots and parsnips are a delicious and versatile side dish that can be served with a variety of main courses. Whether you're serving them for Christmas dinner or pairing them with roast chicken, adding fresh herbs can elevate this dish to new heights.
Storage and Reheating
Once you have made your delicious honey-roasted carrots and parsnips, you may want to store any leftovers for later. Here are some tips for storing and reheating your dish.
Storing in the Refrigerator
To store your honey-roasted carrots and parsnips in the refrigerator, you should place them in an airtight container. This will help to keep them fresh and prevent them from drying out. You can keep your dish in the fridge for up to three days.
If you want to prepare your honey-roasted carrots and parsnips ahead of time, you can do so by roasting them and then storing them in an airtight container in the fridge. When you are ready to serve them, simply reheat them in the oven for around 10 minutes, or until they are heated through.
To reheat your honey-roasted carrots and parsnips, you can do so in the oven or in the microwave. If you are using the oven, preheat it to 180°C and then place your dish in the oven for around 10 minutes, or until it is heated through. If you are using the microwave, place your dish in a microwave-safe container and heat it on high for around 1-2 minutes, or until it is heated through.
Remember to stir your dish occasionally while reheating it to ensure that it heats evenly. You can also add a little bit of water or vegetable stock to your dish if it has dried out during storage.
Overall, honey-roasted carrots and parsnips are a delicious and easy-to-make side dish that can be stored and reheated easily. With these tips, you can enjoy your dish even after it has been stored in the fridge.
Frequently Asked Questions
Q: What are the main ingredients in the honey roasted carrots and parsnips recipe?
A: The main ingredients for the recipe include carrots, parsnips, honey, and a few seasonings like salt, pepper, and thyme.
Q: How do I prepare the carrots and parsnips for roasting?
A: Wash and peel the carrots and parsnips, then cut them into even-sized pieces, typically half lengthwise, to ensure even roasting.
Q: What kind of glaze is used for the honey roasted carrots and parsnips?
A: The glaze for this recipe is made using a combination of honey, balsamic vinegar, and a touch of maple syrup for sweetness.
Q: How long do I roast the carrots and parsnips for?
A: The carrots and parsnips should be roasted in the oven for about 35-50 minutes until they are tender and caramelized, depending on your preference.
Q: Can I make the honey roasted carrots and parsnips ahead of time?
A: Yes, this recipe can be prepared ahead of time. Simply reheat them in the oven briefly before serving to ensure they retain their delicious
Q: What other dishes can I serve alongside the honey roasted carrots and parsnips?
A: These roasted vegetables make a perfect side dish for a roast dinner or can be served alongside other roasted veggies as part of a hearty meal.
Q: Are there any related recipes that I might like if I love this recipe?
A: If you enjoy this recipe, you may also like glazed carrots and parsnips, or other recipes featuring roasted root vegetables with honey or balsamic glaze.
Q: What makes parsnips and carrots with honey a popular choice for readers?
A: Many readers love this recipe because it's easy to prepare, uses simple and accessible ingredients, and results in a flavourful and visually appealing side dish.
Q: Can I customise the honey roasted carrots and parsnips recipe?
A: Absolutely! Feel free to tailor the recipe to your taste by adjusting the sweetness of the glaze or adding other herbs and seasonings to elevate the flavours to your preference.
Q: How should I store any leftover honey roasted carrots and parsnips?
A: If you have any leftovers, store them in an airtight container in the refrigerator. Reheat in the oven to maintain their texture and taste when ready to enjoy again.