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Honey and Thyme Root Veg

Honey and Thyme Root Veg

Carrots and Parsnips Glazed with Honey and Thyme

Recipe Development TeamUpdated on October 22, 2023

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Root veg naturally caramelises when roasted, so a drizzling of honey is just the thing to draw out their sweetness, while thyme - with its more earthy tones - blends beautifully to create a wholesome side to your Christmas centrepiece.

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total1 hour

Active

DifficultyMedium

Ingredients

serving amount

750

Carrot

500

Parsnip

2

Honey

½

Thyme

Nutritional information

Energy (kJ)2791 kJ

Energy (kcal)667 kcal

Fat9 g

of which saturates2 g

Carbohydrate144 g

of which sugars106 g

Protein18 g

Salt0.6 g

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

Instructions

1

Trim the carrots and parsnips (no need to peel). Quarter lengthways and then chop into lengths the size of your index finger. You should be left with batons. Pop into a large mixing bowl, cover and refrigerate.

2

Pick the remaining thyme leaves from their stalks (discard the stalks). Add the honey, thyme, a large pinch of salt, a good grind of black pepper and a really good glug of oil to the bowl of carrots and parsnips. Toss to combine.

3

Spread out the veggies onto 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.

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