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Honey and Thyme Root Veg

Honey and Thyme Root Veg

Carrots and Parsnips Glazed with Honey and Thyme
Recipe Development Team
Recipe Development TeamUpdated on January 21, 2026
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Calories
: 
667 kcal
Protein
: 
18g protein
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

750

Carrot

500

Parsnip

2

Honey

½

Thyme

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

PDF
1
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
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
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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