Honey-roasted parsnips and carrots
prep: 30 minutes
cook: 40 minutes
serving: 4
Nutrition Facts
each serving
KCal
215
Carbs
23.9g
fiber
9.3g
Protein
5.6g
Fat
8.4g
Saturates
1.2g
Sugars
16.1g
Salt
0.44g
Fruit/Veg Portion
-
Ingredients
all 11 types- 3 parsnips (450g)
- 4 large carrots (500g)
- 2 tsp honey
- 1 tsp rapeseed oil
- 2 tsp reduced-salt tamari (Japanese soy sauce)
- 4 fresh thyme sprigs, leaves picked
- 1 tsp dried oregano
- 1/2 tsp dried tarragon
- 1 tsp dried parsley
- 50g pistachios, roughly chopped
- Juice of 1 lemon
Directions
4 steps in totalStep 1
Cut each of the parsnips and carrots in half lengthways and then into quarters. Cook in boiling water for 5 minutes. Drain, rinse with cold water and leave to cool.
Step 2
Mix together the honey, oil, tamari and herbs in a bowl. Add the parsnips and carrots. Leave to marinate in the fridge for at least 30 minutes.
Step 3
Preheat oven to 200°C/fan 180°C/gas 6. Line a baking tray with greaseproof paper.
Step 4
Tip the parsnips and carrots, with their marinade, on to the prepared tray and roast for 20–25 minutes until golden. Transfer the roasted vegetables to a platter. Sprinkle with the pistachios and lemon juice.
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