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#CARROTS AND PARSNIPS RECIPE HOW TO#
#CARROTS AND PARSNIPS RECIPE SKIN#
#CARROTS AND PARSNIPS RECIPE FULL#

Be careful not to overcrowd your veggies, I use two baking trays to make these.

Don't overcook the walnuts, they only need to be lightly toasted.

This will stop the thyme and the honey from burning.

Cook the carrots and parsnips for 10 minutes before you add the thyme, mustard and honey.

Don't forget to preheat the oven, I also heat the baking trays before I add the carrots and parsnips to the oven.I cut off the ends of the parsnips, if they are too thin they will burn. Make sure and cut the carrots and parsnips into similar sizes too. Choose carrots and parsnips of a similar size to ensure even cooking.Tips For Making The Best Honey Roasted Carrots and Parsnips I have used almonds too which worked really well. Walnuts - Lightly toasted, chopped walnuts add great texture to this dish but this is optional.Herbs - Thyme is the best herb for this recipe, I have used rosemary with good results too.I have made this with Dijon mustard too but wholegrain mustard will give you the best results. Mustard - Wholegrain mustard is best for this recipe, you can make this without if you wish.I have had great results using vegan "honey". If you are vegan you can use maple syrup, I would reduce the amount by a tablespoon and go for light in colour maple syrup. I would avoid set honey or honey that is too strong in floral flavours. Honey - I use runny honey to make this roasted carrots and parsnips.Look for parsnips that are firm and not limp and have smooth skin. Parsnips - Choose parsnips that are on the smaller side, they will be more tender than bigger parsnips that can have a woody core.Smaller carrots are best for this recipe as larger carrots could have a woody core which you may want to remove before cooking. If you buy carrots with the tops on, make sure they are fresh and not wilted. For this recipe, I would choose carrots of a similar size so they cook at the same time.

#CARROTS AND PARSNIPS RECIPE SKIN#

Carrots - When buying your carrots make sure they are firm and the skin is an even orange colour.

Put the trays bake in the oven and cook for another 10 - 12 minutes. Add the honey, mustard and thyme and toss until the carrots and parsnips are covered.

Toast the chopped walnuts until slightly brown.

Place the carrots and parsnips on two baking trays, drizzle oil over them and toss until they are completely covered.

Peel the parsnips then cut lengthways into halves or quarters depending on how thick they are.

Peel the carrots then cut lengthways into halves or quarters depending on how thick they are.

#CARROTS AND PARSNIPS RECIPE FULL#

This is just a visual guide, please see the recipe card below for full ingredient list and instructions.

#CARROTS AND PARSNIPS RECIPE HOW TO#

How To Make Honey Roasted Carrots And Parsnips This recipe is a super simple combination of Carrots and Parsnips, with Mustard, Honey, and optional ingredients of Thyme and Walnuts.

Toasted walnuts add texture and warmth.

Adding honey, wholegrain mustard and thyme enhances the earthy flavour of the carrots and parsnips.

Roasting carrots and parsnips brings out their sweetness!.

This is a tried and tested recipe that my Mum handed down to me and has been a family favourite for a long time.

I usually serve these honey-roasted carrots and parsnips with my Mushroom Wellington or my Nut Roast en Croûte. It's such a simple but delicious side dish. I've been making this for years and it never fails to impress guests and family alike. This is our favourite side dish for a special Sunday lunch or Christmas dinner. The perfect side dish for your Sunday lunch, Thanksgiving dinner or Christmas lunch. Honey Roasted Carrots and Parsnips with wholegrain mustard and thyme.