Mary Berry Honey Roasted Carrots and Parsnips Recipe
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.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 6
- Category: Side Dish
- Method: Roasting
- Cuisine: British
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.