Jamie Oliver’s Honey Roasted Parsnips and Carrots is a simple yet delicious side dish that pairs perfectly with roasts, festive meals, or even as a standalone vegetable dish. A light coating of honey enhances the natural sweetness of the parsnips and carrots, while roasting brings out their caramelized flavors and crispy edges. This dish is a great way to elevate basic vegetables with minimal effort, offering a touch of indulgence without being overly rich.
What is Jamie Oliver Honey Roasted Parsnips and Carrots?
Jamie Oliver’s Honey Roasted Parsnips and Carrots is a flavorful side dish made by roasting parsnips and carrots in olive oil, honey, and a touch of seasoning. The roasting process caramelizes the vegetables, bringing out their natural sweetness, while the honey adds a subtle glaze. This dish is perfect for adding warmth and flavor to your meal and works well with any roast or festive feast.
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Why You Should Try This Recipe
- Simple to make: Requires minimal preparation and ingredients.
- Perfect side dish: Complements roasts, festive meals, or even everyday dinners.
- Naturally sweet and flavorful: Roasting enhances the natural sweetness of the vegetables.
- Healthy and nutritious: Full of vitamins and fiber, making it a wholesome option.
- Crowd-pleaser: Loved by both adults and children for its sweet and savory flavors.
- Minimal ingredients: Uses pantry staples to create a flavorful dish.
Ingredients Needed to Make Jamie Oliver Honey Roasted Parsnips and Carrots
- 500g (1 lb) parsnips – peeled and cut into long wedges.
- 500g (1 lb) carrots – peeled and cut into similar-sized pieces.
- 2 tablespoons olive oil – for roasting the vegetables.
- 2 tablespoons honey – adds a sweet glaze.
- 1 teaspoon fresh thyme – for a fragrant herbal touch.
- Salt and pepper – to taste.
Equipment
- Baking tray
- Sharp knife
- Chopping board
- Measuring spoons
- Mixing bowl
Instructions to Make Jamie Oliver Honey Roasted Parsnips and Carrots
- Preheat the oven: Heat your oven to 200°C (400°F) to prepare for roasting.
- Prepare the vegetables: Peel the parsnips and carrots, then cut them into long, evenly-sized wedges. This helps ensure even cooking.
- Coat the vegetables: In a large mixing bowl, toss the parsnips and carrots with olive oil, honey, thyme, salt, and pepper until they are well coated.
- Arrange on a baking tray: Spread the coated vegetables out in a single layer on a baking tray, making sure they have space to roast evenly.
- Roast the vegetables: Place the tray in the preheated oven and roast for 25-30 minutes, turning halfway through, until the vegetables are golden and caramelized around the edges.
- Serve immediately: Once done, remove from the oven and serve hot. These honey-roasted parsnips and carrots are best enjoyed warm.
What Goes Well With Jamie Oliver Honey Roasted Parsnips and Carrots
- Roast chicken: A classic pairing that brings out the savory and sweet flavors.
- Grilled lamb: The rich flavor of lamb complements the caramelized vegetables.
- Mashed potatoes: Adds a creamy contrast to the sweet and crispy vegetables.
- Roast beef: The robust flavor of beef works perfectly with the roasted parsnips and carrots.
- Steamed greens: Balance the sweetness with a side of fresh, steamed greens like broccoli or green beans.
- Stuffing: Perfect for festive meals, especially during the holidays.
Expert Tips for Making the Best Honey-Roasted Parsnips and Carrots
- Cut the vegetables evenly: This ensures that both the carrots and parsnips cook at the same rate and become evenly caramelized.
- Turn halfway through Turning the vegetables halfway through cooking helps them caramelize on all sides.
- Add herbs at the end: For a fresh burst of flavor, sprinkle more thyme or parsley over the dish just before serving.
- Don’t overcrowd the tray: Spread the vegetables out on the tray to allow them to roast and not steam.
- Use a variety of carrots: Try using multicolored carrots for an extra pop of color and flavor.
Easy Variations of Jamie Oliver Honey Roasted Parsnips and Carrots
- Add garlic: Toss whole garlic cloves in with the vegetables for a sweet, roasted garlic flavor.
- Use maple syrup: Swap honey for maple syrup for a slightly different flavor profile.
- Add balsamic glaze: Drizzle a little balsamic glaze over the roasted vegetables for a tangy-sweet kick.
- Sprinkle with nuts: Add toasted walnuts or pecans for extra crunch and texture.
- Try different herbs: Experiment with rosemary or sage in place of thyme for a different herbal note.
Best Practices to Store Jamie Oliver Honey Roasted Parsnips and Carrots
- Refrigerate leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for later: These roasted vegetables can be frozen for up to 1 month. Allow them to cool completely before freezing.
- Use a glass container: Storing in a glass container helps preserve the flavor and texture better than plastic.
Best Practices to Reheat Jamie Oliver Honey Roasted Parsnips and Carrots
- Oven method: Reheat the vegetables in the oven at 180°C (350°F) for about 10 minutes until warmed through and crispy again.
- Microwave option: Reheat in the microwave in short bursts, but note that they may lose some of their crispness.
- Add extra honey: If needed, drizzle a little more honey before reheating to bring back the sweetness.
How Can I Make Jamie Oliver Honey Roasted Parsnips and Carrots Healthier?
- Reduce the oil: Use less olive oil or a light spray to reduce the fat content.
- Use less honey: Cut down on the honey for a lighter, less sweet dish.
- Skip the honey: For a sugar-free option, roast the vegetables with just olive oil and herbs.
- Add more vegetables: Mix in other vegetables like sweet potatoes or butternut squash for added nutrients.
Nutrition Value (per serving)
- Calories: 180
- Protein: 2g
- Fat: 8g
- Carbohydrates: 25g
- Fiber: 5g
FAQs
Can I make honey roasted parsnips and carrots ahead of time?
Yes, you can prepare honey roasted parsnips and carrots ahead of time. Roast them as instructed, then cool and store them in the refrigerator for up to 2 days. When ready to serve, reheat in the oven at 180°C (350°F) for 10 minutes to restore their crispness.
How do I prevent honey roasted parsnips and carrots from becoming soggy?
To prevent the vegetables from becoming soggy, make sure to spread them out on the baking tray in a single layer. Overcrowding the tray can cause the vegetables to steam instead of roast, preventing them from getting crispy.
Can I use maple syrup instead of honey for roasting parsnips and carrots?
Yes, you can substitute honey with maple syrup for a different flavor. Maple syrup adds a slightly deeper sweetness and works just as well in this recipe.
Are honey-roasted parsnips and carrots suitable for freezing?
Yes, honey-roasted parsnips and carrots can be frozen. Allow them to cool completely, then freeze in an airtight container for up to 1 month. Reheat in the oven directly from frozen for best results.
Final Words
Jamie Oliver’s Honey Roasted Parsnips and Carrots is a wonderful way to elevate everyday vegetables into something special. With their caramelized edges and sweet glaze, these roasted parsnips and carrots make the perfect side dish for any meal.
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Jamie Oliver Honey Roasted Parsnips And Carrots Recipe
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Description
Jamie Oliver’s Honey Roasted Parsnips and Carrots is a flavorful side dish made by roasting parsnips and carrots in olive oil, honey, and a touch of seasoning. The roasting process caramelizes the vegetables, bringing out their natural sweetness, while the honey adds a subtle glaze. This dish is perfect for adding warmth and flavor to your meal and works well with any roast or festive feast.
Ingredients
- 500g (1 lb) parsnips – peeled and cut into long wedges.
- 500g (1 lb) carrots – peeled and cut into similar-sized pieces.
- 2 tablespoons olive oil – for roasting the vegetables.
- 2 tablespoons honey – adds a sweet glaze.
- 1 teaspoon fresh thyme – for a fragrant herbal touch.
- Salt and pepper – to taste.
Instructions
- Preheat the oven: Heat your oven to 200°C (400°F) to prepare for roasting.
- Prepare the vegetables: Peel the parsnips and carrots, then cut them into long, evenly-sized wedges. This helps ensure even cooking.
- Coat the vegetables: In a large mixing bowl, toss the parsnips and carrots with olive oil, honey, thyme, salt, and pepper until they are well coated.
- Arrange on a baking tray: Spread the coated vegetables out in a single layer on a baking tray, making sure they have space to roast evenly.
- Roast the vegetables: Place the tray in the preheated oven and roast for 25-30 minutes, turning halfway through, until the vegetables are golden and caramelized around the edges.
- Serve immediately: Once done, remove from the oven and serve hot. These honey-roasted parsnips and carrots are best enjoyed warm.
