Roasted Parsnips and Carrots
by Mary Berry on Dec 19, 2022
Full of Christmas color, these are delicious with any roast. The added honey gives a lovely shine and color and brings out the natural sweetness.
This recipe appears in Mary Berry's Ultimate Christmas.
This recipe appears in Mary Berry's Ultimate Christmas.
- Servings
- 6 servings
- Course
- Side Dish
Tags
Ingredients
- 1 lb parsnips
- 1 lb carrots
- 3 tbsp ghee or oil
- Sea salt
- 1 tbsp runny honey
- 2 tablespoons chopped parsley
Instructions
-
Pre heat the oven to 425 F. Put a large roasting tin into the oven to get hot.
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Cut the parsnips in half lengthways and half again widthways. Add to boiling salted water and cook for about 5 minutes. Drain.
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Add the oil or ghee to the large tin. Add the vegetables, turn once to coat in the oil and season.
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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.
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Sprinkle with parsley and sea salt before serving.