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Mary Berry Honey Roasted Carrots and Parsnips

Mary Berry Honey Roasted Carrots and Parsnips Recipe

  • Author: Ekani Ella
  • 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.