← Back to Search Results
roasting
Baby Carrots and Honey Roasted Parsnips

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Serves 6

Ingredients

For the baby carrots:

  • 1 pound baby carrots
  • 1 tablespoon sugar
  • Sea salt
  • Optional: a small pinch of cumin
  • 2 large knobs butter

For the honey roasted parsnips:

  • 6 parsnips
  • A small bunch of fresh thyme
  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • Sea salt and freshly ground black pepper

Directions

For the honey roasted parsnips:

Preheat your oven to 425°F.

Peel the parsnips, cut in half lengthways and then into quarters. Add to a pan of boiling water and parboil for 4–5 minutes.

Place the thyme in a bowl and, using the end of a rolling pin, bruise well to help release the flavour. Add the oil and the honey to the thyme and season. Drain the parsnips and mix with the flavoured oil to coat.

Roast in the preheated oven for 25 minutes or until crisp and light. Don’t worry if the thyme stalks are looking quite dried at the end of the roasting – by the time the parsnips are cooked, they will have released all the flavour needed.

For the baby carrots:

Once your parsnips are in the oven move on to your carrots. Cut the tops off and wash. Put the carrots into a saucepan with water to just cover, add the sugar, 1 knob of butter and salt – these ingredients penetrate the carrots to make them soft and sweet – and cook until tender (about 15 minutes). A little pinch of cumin is fantastic with this. Serve topped with the other knob of butter.


© 2014 Jamie Oliver

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving and 2 tablespoons of butter.

 

Nutritional Information

Nutrients per serving (% daily value)

217kcal (11%)
60mg (6%)
18mg (30%)
549mcg RAE (18%)
522mg
35mg
2g
16g
7g
30g
10mg (3%)
359mg (15%)
3g (17%)
11g (17%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
nigella-express Nigella Express
by Nigella Lawson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
good-to-the-grain Good to the Grain
by Kim Boyce
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?