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Honey Roasted Carrots & Parsnip

These are perfect with a roast of any description, especially a Sunday roast. They can be prepared the night before then finished in the oven when your roast is almost done.

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4 good sized carrots

3 parsnips

4 tbsp honey

2 tbsp olive or rapeseed oil

Salt and coarse ground

Black pepper to taste



GETTING READY… You will need – 1 Roasting tin or oven proof dish, 1 sharp knife, 1 vegetable peeler, 1 chopping board, 1 tablespoon, 1 pot and 1 tongs or large serving spoon.


Peel the carrots and parsnips then cut them into even sized chunks.


Par-boil them for 10 minutes then drain and place in a roasting tin and add the honey and seasoning.


If not serving then until the next day, cool them down under a cold tap and store in the fridge.


When it comes to roasting, give it all a good mix so the veg is coated evenly.


Add a few rosemary stalks and roast for 15 to 20 minutes. Serve immediately.

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