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2017 CHRISTMAS BOX Honey and Thyme Roasted Veg

Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
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Protein
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Difficulty
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Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 4 people

750 grams

Carrot

45 grams

Honey

500 grams

Parsnip

1 pot(s)

Dried Thyme

/ per serving
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Remove the tops and bottoms from the carrots and parsnips. Quarter lengthways and then chop into lengths the size of your index finger. Pop in a third large mixing bowl, cover and refridgerate.

2

Add the honey, dried thyme, a large pinch of salt, good grind of black pepper and really good glug of oil to the bowl of carrots and parsnips. Toss to combine. 

3

Spread out the veggies on a large roasting tin (or two) and roast in your oven on the shelf below the potatoes until sticky and caramelised, 35-40 mins. Turn half-way through cooking. Tip: Spacing the veggies out makes them roast better.

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