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Honey butter carrots and parsnips

Name: Honey butter carrots and parsnips
Yield: Serves 6
Cuisine: British recipes
Ingredients: 600g carrots; 600g parsnips; 30g butter; 3 tbsp runny honey

Published: 31 Dec 08
Updated: 18 Mar 24

Carrots and parsnips are roasted with honey in this easy side dish recipe.

Easy
January 2009

Test kitchen approved

Serves 6
Takes 20 minutes to make and 35 minutes to cook

Carrots and parsnips are roasted with honey in this easy side dish recipe.

Nutrition: per serving

Calories: 158kcals
Fat: 5.5g (2.9g saturated)
Protein: 2.5g
Carbohydrates: 26.2g (18g sugars)
Salt: 0.2g

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Ingredients

600g carrots
600g parsnips
30g butter
3 tbsp runny honey

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Method

Peel the carrots and parsnips and cut each in half lengthways, then half again widthways, if large. Drop into a large pan of boiling salted water and cook for about 3-4 minutes. Drain well and lay out in a single layer on a baking tray to dry out and cool completely. Place in the freezer for a couple of hours, then put in freezer bags and freeze for up to 1 month.
To cook, preheat the oven to 190°C/fan170°C/ gas 5. Place the butter and honey on a large baking tray or in a roasting tin and heat in the oven for 5 minutes. Tip the frozen veg into the tray and turn in the honey and butter and add a good pinch of salt and lots of black pepper. Roast for 30 minutes until golden and tender.