Mary Berry’s Honey Roasted Carrots and Parsnips is a deliciously simple side dish that brings out the natural sweetness of root vegetables. Coated with honey and roasted to golden perfection, this dish is ideal for festive meals, Sunday roasts, or as a comforting accompaniment to any dinner.
What is Mary Berry Honey Roasted Carrots and Parsnips?
This recipe combines carrots and parsnips with a light coating of olive oil, honey, and seasoning. The vegetables are roasted until caramelized and tender, making them a sweet and savory delight that’s both nutritious and flavorful.
Other Popular Recipes
- Mary Berry Turkey Crown Gravy
- Mary Berry Beef Fillet
- Mary Berry Brussels Sprouts with Pancetta and Chestnuts
Why You Should Try This Recipe
- Easy to Make: Requires minimal preparation and effort.
- Healthy and Delicious: Packed with natural sweetness and nutrients.
- Perfect for Any Occasion: Works for casual dinners or festive feasts.
- Customizable: Add herbs or spices to suit your taste.
- Vibrant Presentation: Adds a pop of color to your plate.
Ingredients Needed to Make Mary Berry Honey Roasted Carrots and Parsnips
- Carrots (4, peeled and cut into batons): Adds vibrant color and natural sweetness.
- Parsnips (4, peeled and cut into batons): Earthy and slightly nutty.
- Olive Oil (2 tbsp): Ensures even roasting and a touch of richness.
- Honey (2 tbsp): Adds a caramelized sweetness.
- Salt and Pepper (to taste): For seasoning.
- Fresh Thyme or Rosemary (optional, 1 tsp): For an aromatic touch.
Equipment Needed
- Baking tray
- Mixing bowl
- Parchment paper (optional)
Instructions to Make Mary Berry Honey Roasted Carrots and Parsnips
Step 1: Preheat the oven
Preheat your oven to 200°C (180°C fan) or 400°F. Line a baking tray with parchment paper for easy cleanup.
Step 2: Prepare the vegetables
Peel the carrots and parsnips, then cut them into evenly sized batons or wedges for even cooking.
Step 3: Coat the vegetables
In a mixing bowl, toss the carrots and parsnips with olive oil, honey, salt, and pepper. Add fresh thyme or rosemary if desired. Mix until the vegetables are evenly coated.
Step 4: Arrange on the baking tray
Spread the vegetables in a single layer on the prepared baking tray. Avoid overcrowding to ensure even roasting.
Step 5: Roast the vegetables
Place the tray in the preheated oven and roast for 30-35 minutes, turning the vegetables halfway through to ensure even caramelization.
Step 6: Serve
Remove the roasted vegetables from the oven and transfer them to a serving dish. Garnish with additional fresh herbs if desired, and serve warm.
What Goes Well With Mary Berry Honey Roasted Carrots and Parsnips
- Roast Chicken or Turkey: A classic pairing for festive meals.
- Mashed Potatoes: Balances the sweetness with creamy textures.
- Stuffing: Complements the flavors of a hearty stuffing dish.
- Gravy: Drizzle over for added richness.
- Vegetarian Mains: Pairs beautifully with nut roasts or lentil loaves.
- Salads: Serve alongside a fresh green salad for a light and wholesome meal.
Expert Tips for Making the Best Mary Berry Honey Roasted Carrots and Parsnips
- Cut Evenly: Ensure all vegetables are of similar size for even cooking.
- Don’t Overcrowd: Space the vegetables out on the tray to avoid steaming.
- Use Fresh Herbs: Adds a fragrant and earthy flavor to the dish.
- Flip for Even Roasting: Turn the vegetables halfway through cooking to caramelize all sides.
- Add a Citrus Twist: Drizzle with fresh orange juice before serving for a zesty kick.
Easy Variations of Mary Berry Honey Roasted Carrots and Parsnips
- Spiced Version: Add a sprinkle of cinnamon or nutmeg for warmth.
- Garlic Infusion: Toss with crushed garlic cloves for added depth.
- Maple Syrup Substitute: Use maple syrup instead of honey for a vegan option.
- Mixed Veggies: Add sweet potatoes, red onions, or Brussels sprouts for variety.
- Glazed Finish: Brush with a bit more honey during the last 5 minutes of roasting for an extra glossy look.
Best Practices to Store Mary Berry Honey Roasted Carrots and Parsnips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in the oven at 180°C (350°F) for 10 minutes to restore crispness.
- Freeze: Not recommended, as the texture of roasted vegetables may become soft upon thawing.
Nutrition Value (per serving):
- Calories: 150
- Carbohydrates: 22g
- Protein: 1g
- Fat: 7g
- Fiber: 4g
FAQs
Can I prepare honey roasted carrots and parsnips in advance?
Yes, you can peel and chop the vegetables up to a day in advance. Store them in an airtight container in the fridge and toss with the honey and oil mixture just before roasting.
What can I use instead of honey for roasting vegetables?
You can use maple syrup as a substitute for honey. It adds a similar sweetness and works well for a vegan-friendly option.
How do I ensure my roasted vegetables are crispy?
To get crispy roasted vegetables, ensure they are spread in a single layer on the baking tray and not overcrowded. Use a high oven temperature and flip them halfway through roasting.
Can I add other vegetables to this recipe?
Yes, you can add sweet potatoes, Brussels sprouts, or red onions for a variety of flavors and textures. Adjust the cooking time as needed for the additional vegetables.
Final Words
Mary Berry’s Honey Roasted Carrots and Parsnips is a timeless side dish that adds warmth and flavor to any meal. With its golden caramelization and simple preparation, this recipe is sure to become a favorite in your kitchen. Try it today and enjoy the perfect balance of sweet and savory!
More By British Baking Recipes
- Mary Berry Turkey Crown Gravy
- Mary Berry Roasted Winter Vegetables
- Mary Berry Hollandaise Sauce
- Mary Berry Blue Cheese Dressing
- Jamie Oliver Turkey Crown
Mary Berry Honey Roasted Carrots and Parsnips Recipe
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 6
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Description
This recipe combines carrots and parsnips with a light coating of olive oil, honey, and seasoning. The vegetables are roasted until caramelized and tender, making them a sweet and savory delight that’s both nutritious and flavorful.
Ingredients
- Carrots (4, peeled and cut into batons): Adds vibrant color and natural sweetness.
- Parsnips (4, peeled and cut into batons): Earthy and slightly nutty.
- Olive Oil (2 tbsp): Ensures even roasting and a touch of richness.
- Honey (2 tbsp): Adds a caramelized sweetness.
- Salt and Pepper (to taste): For seasoning.
- Fresh Thyme or Rosemary (optional, 1 tsp): For an aromatic touch.
Instructions
Step 1: Preheat the oven
Preheat your oven to 200°C (180°C fan) or 400°F. Line a baking tray with parchment paper for easy cleanup.
Step 2: Prepare the vegetables
Peel the carrots and parsnips, then cut them into evenly sized batons or wedges for even cooking.
Step 3: Coat the vegetables
In a mixing bowl, toss the carrots and parsnips with olive oil, honey, salt, and pepper. Add fresh thyme or rosemary if desired. Mix until the vegetables are evenly coated.
Step 4: Arrange on the baking tray
Spread the vegetables in a single layer on the prepared baking tray. Avoid overcrowding to ensure even roasting.
Step 5: Roast the vegetables
Place the tray in the preheated oven and roast for 30-35 minutes, turning the vegetables halfway through to ensure even caramelization.
Step 6: Serve
Remove the roasted vegetables from the oven and transfer them to a serving dish. Garnish with additional fresh herbs if desired, and serve warm.
Notes
Step 1: Preheat the oven
Preheat your oven to 200°C (180°C fan) or 400°F. Line a baking tray with parchment paper for easy cleanup.
Step 2: Prepare the vegetables
Peel the carrots and parsnips, then cut them into evenly sized batons or wedges for even cooking.
Step 3: Coat the vegetables
In a mixing bowl, toss the carrots and parsnips with olive oil, honey, salt, and pepper. Add fresh thyme or rosemary if desired. Mix until the vegetables are evenly coated.
Step 4: Arrange on the baking tray
Spread the vegetables in a single layer on the prepared baking tray. Avoid overcrowding to ensure even roasting.
Step 5: Roast the vegetables
Place the tray in the preheated oven and roast for 30-35 minutes, turning the vegetables halfway through to ensure even caramelization.
Step 6: Serve
Remove the roasted vegetables from the oven and transfer them to a serving dish. Garnish with additional fresh herbs if desired, and serve warm.
