Roasted Parsnips and Carrots Recipe

Marcus Vance By Marcus Vance
• • 1 min read
Roasted Parsnips and Carrots Recipe

    Ingredients

  • 1 lb parsnips
  • 1 lb carrots
  • 3 tbsp ghee or oil
  • sea salt
  • 1 tbsp runny honey
  • 2 tablespoons chopped parsley

    Directions

  1. Pre heat the oven to 425F. Put a large roasting tin into the oven to get hot.
  2. Cut the parsnips in half lengthways and half again widthways. Add to boiling salted water and cook for about 5 minutes. Drain.
  3. Add the oil or ghee to the large tin. Add the vegetables, turn once to coat in the oil and season.
  4. Roast for about 25-35 minutes, turning once until cooked through. 5 minutes before the end of cooking drizzle the honey over the vegetables and cook until golden brown.
  5. Sprinkle with parsley and sea salt before serving.

Tips/Techniques

Prepare ahead: Can be prepared and the parsnip cooked ahead up to 6 hours. Roast and serve.
Not suitable to freeze.
Marcus Vance

Marcus Vance

Cybersecurity & Digital Privacy Researcher
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Marcus Vance is a cybersecurity auditor and technology writer dedicated to educating the public about online safety, data privacy regulations, enterprise security, and emerging cyber threats.

Tags: roasted parsnips and carrots