Roast Carrots and Parsnips Recipe
These easy roasted carrots and parsnips have a delicious honey, olive oil and vinegar dressing, sprinkled with fresh thyme. The perfect gluten free side dish for a roast dinner!
Servings: 4 people
Ingredients
- 500 g carrots
- 500 g parsnips
- 3 tbsp honey
- 2 tbsp olive oil
- 2 tsp fresh thyme finely chopped
- 2 tsp apple cider vinegar
- Generous pinch of salt
Instructions
- Preheat the oven to 200C / Fan 180C / Gas Mark 6.
- Peel the carrots and parsnips, and chop off the root ends. Cut each carrot and parsnip in half, then cut into quarters lengthways, into thick strips. The thinner the strips, the shorter cooking time they will need. I usually cut each vegetable into approx 8 pieces.
- Mix 2 tbsp honey plus the olive oil, salt, apple cider vinegar and thyme in a large bowl until combined.
- Tip the carrots and parsnips in and toss well to coat them completely.
- Lay the carrots and parsnips out in a roasting tin in one even layer. Roast in the oven for 35-40 minutes, turning half way through, until the veg is tender and caramelised on the outside.
- Remove from the oven and drizzle with extra tbsp honey and extra fresh thyme to serve.
Notes
- Storing: Any leftovers of these carrots and parsnips can be refrigerated and reheated, or made into a soup or gluten free vegetable tarte tatin.
- Vegan? Use maple syrup instead of honey.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this recipe should look.
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Nutrition
Serving: 1 portion | Calories: 258kcal | Carbohydrates: 48g | Protein: 3g | Fat: 8g
