Honey and Thyme Root Veg
Carrots and Parsnips Glazed with Honey and Thyme
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.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
750
Carrot
500
Parsnip
2
Honey
½
Thyme
Nutritional information
Instructions
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.
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.
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.
