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Carrots and Parsnips

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.

Carrots and Parsnips


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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