Roast carrots and parsnips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 4 as a side
Ingredients
- 500g parsnips, peeled and quartered lengthways
- 500g carrots, peeled and halved lengthways
- 2 tbsp vegetable oil
- 1 tbsp honey, plus extra to serve
- 2 sprigs of rosemary, leaves picked
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Put the parsnips and carrots (making sure they’re all cut to a similar size) onto a large baking sheet and drizzle over the oil, honey, rosemary leaves and a sprinkle of sea salt. Toss to coat everything.
- STEP 2
Roast for 40-50 mins, tossing halfway through so they cook evenly and are golden. To serve, finish with an extra drizzle of honey and a sprinkling of flaky sea salt.
