Mary Berry Honey Roasted Carrots and Parsnips Recipe

This easy honey-roasted carrots and parsnips recipe is the perfect side dish for any meal. The carrots and parsnips are roasted until golden, caramelized with honey, and lightly seasoned with thyme. Simple to make and full of flavor!

Ingredients Needed:

• 750 g Parsnips
• 750 g Carrots
• 4 tbsp Sunflower oil
• 8 tbsp Runny honey
• 4 tsp Dried thyme
• Sea salt and freshly ground black pepper

How To Make Honey Roasted Carrots and Parsnips Recipe?

1. Preheat the oven: Set the oven to 180℃ fan. Line a baking tray with baking paper or use a disposable tray.
2. Coat the vegetables: In a large bowl, toss the parsnips and carrots with sunflower oil, half of the honey, thyme, salt, and black pepper. Mix well to coat evenly.
3. Roast the vegetables: Spread them out in a single layer on the tray and roast for 20 minutes.
4. Turn and continue roasting: Flip the vegetables and roast for another 20 minutes, until soft and caramelized.
5. Finish with honey: Remove from the oven and drizzle with the remaining honey before serving.

Recipe Tips:

• Cut the vegetables evenly: Make sure the carrots and parsnips are cut to the same size so they cook evenly. If they are too thick, they might stay hard, and if they are too thin, they might burn.
• Don’t skip turning them: Flip the vegetables halfway through roasting to make sure they cook evenly and get a nice golden color on all sides.
• Use hot honey for extra flavor: If you like a little spice, mix a bit of chili flakes into the honey before drizzling. This gives a sweet and spicy kick to the dish.
• Roast in a single layer: Spread the vegetables out in one layer on the baking tray. If they are too close together, they will steam instead of roasting, and you won’t get that caramelized texture.
• Add honey at the end: Only drizzle the final honey after roasting. If you add it too early, it can burn and make the vegetables taste bitter instead of sweet and sticky.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover honey-roasted carrots and parsnips cool to room temperature. Then, transfer them to an airtight container and store them in the fridge for up to 4 days.
• Freeze: Place the cooled carrots and parsnips in a freezer-safe container or bag, making sure to remove excess air. Freeze for up to 3 months.
• Reheat: Heat a non-stick pan over medium heat. Add the carrots and parsnips with a splash of water or oil, stirring occasionally, until heated evenly.

Nutrition Facts:

• Calories: 220 kcal
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 150mg
• Potassium: 600mg
• Total Carbohydrate: 38g
• Dietary Fiber: 6g
• Sugars: 21g
• Protein: 2g

Try More Mary Berry Recipes:

• Mary Berry Three Bean Salad Recipe
• Mary Berry Brussels Sprouts with Pancetta and Chestnuts Recipe

Mary Berry Honey Roasted Carrots and Parsnips Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

220

kcal

This easy honey-roasted carrots and parsnips recipe is the perfect side dish for any meal. The carrots and parsnips are roasted until golden, caramelized with honey, and lightly seasoned with thyme. Simple to make and full of flavor!

Ingredients

• 750 g Parsnips

• 750 g Carrots

• 4 tbsp Sunflower oil

• 8 tbsp Runny honey

• 4 tsp Dried thyme

• Sea salt and freshly ground black pepper

Directions

• Preheat the oven: Set the oven to 180℃ fan. Line a baking tray with baking paper or use a disposable tray.
• Coat the vegetables: In a large bowl, toss the parsnips and carrots with sunflower oil, half of the honey, thyme, salt, and black pepper. Mix well to coat evenly.
• Roast the vegetables: Spread them out in a single layer on the tray and roast for 20 minutes.
• Turn and continue roasting: Flip the vegetables and roast for another 20 minutes, until soft and caramelized.
• Finish with honey: Remove from the oven and drizzle with the remaining honey before serving.

Notes

• Cut the vegetables evenly: Make sure the carrots and parsnips are cut to the same size so they cook evenly. If they are too thick, they might stay hard, and if they are too thin, they might burn.
• Don’t skip turning them: Flip the vegetables halfway through roasting to make sure they cook evenly and get a nice golden color on all sides.
• Use hot honey for extra flavor: If you like a little spice, mix a bit of chili flakes into the honey before drizzling. This gives a sweet and spicy kick to the dish.
• Roast in a single layer: Spread the vegetables out in one layer on the baking tray. If they are too close together, they will steam instead of roasting, and you won’t get that caramelized texture.
• Add honey at the end: Only drizzle the final honey after roasting. If you add it too early, it can burn and make the vegetables taste bitter instead of sweet and sticky.