WIP>Recettes>Hot Honey-glazed baby carrots and parsnips
Hot Honey-glazed baby carrots and parsnips
Colourful, flavour-packed and as seasonal as they come, these roasted root veg make a standout side dish for Christmas dinner, whether you’re feasting on turkey, rib of beef or a hearty nut roast. It’s easy to prepare ahead, too, keeping festive s...
Colourful, flavour-packed and as seasonal as they come, these roasted root veg make a standout side dish for Christmas dinner, whether you’re feasting on turkey, rib of beef or a hearty nut roast. It’s easy to prepare ahead, too, keeping festive stress to a minimum. Simply glaze baby carrots and baby parsnips in olive oil, seasonings, fresh thyme and Hot Honey – celebrating the time-honoured pairing of sweetness and heat – and, when you’re ready, roast them until tender and caramelised.
Preheat the oven to 180°C.
Cut the carrots and parsnips in half lengthways.
Place the vegetables in a roasting tin.
In a bowl, mix together olive oil, Hot Honey, salt and pepper to make the glaze.
Drizzle glaze over vegetables and toss to coat evenly.
Sprinkle with fresh thyme and a final pinch of salt.
Roast for 35 minutes, turning halfway through, until tender and caramelised.
Preheat the oven to 354°C.
Cut the carrots and parsnips in half lengthways.
Place the vegetables in a roasting tin.
In a bowl, mix together olive oil, Hot Honey, salt and pepper to make the glaze.
Drizzle glaze over vegetables and toss to coat evenly.
Sprinkle with fresh thyme and a final pinch of salt.
Roast for 35 minutes, turning halfway through, until tender and caramelised.
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