← Back to Search Results
roasting
Baby Carrots and Honey Roasted Parsnips Recipe-1526

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.


© 2015 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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

unforgettable-desserts Unforgettable Desserts
by Dede Wilson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
lidias-italy Lidia's Italy
by Lidia Bastianich
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
flavor Flavor
by Rocco DiSpirito
the-sweet-life The Sweet Life
by Kate Zuckerman
amor-y-tacos Amor Y Tacos
by Deborah Schneider
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?