• Ginger and honey roasted baby carrots and parsnips

    By Claire Ferrandi Serves: 4
    Cooking Time: 30 mins

    Ingredients

    • 400g baby rainbow carrots, sliced lengthways
    • 400g baby parsnips, sliced lengthways
    • 45ml (3 tbsp) olive oil
    • handful fresh thyme sprigs
    • salt and freshly ground black pepper, to taste
    • Ginger and honey glaze
    • 60g butter, melted
    • 60ml (¼ cup) honey
    • 2cm piece ginger, peeled and finely grated

    Instructions

    1

    Preheat the oven to 180°C. Place the vegetables in a roasting tray. Drizzle with the olive oil, sprinkle with the thyme, season to taste and roast in the oven, 20 minutes.

    2

    For the glaze, combine the melted butter, honey and ginger. Drizzle the glaze over the carrots and parsnips, and roast for a further 10 minutes before serving.

     

     

     

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