Tender and sweet winter root vegetables coated with the most amazing (and simple!) honey glaze, all roasted in the oven until the outsides just start to turn brown and caramelise. These honey roasted carrots and parsnips are so good you’ll hardly have room for anything else on your plate this Thanksgiving or Christmas!
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Even though they’re always my favourite thing at any big dinner, vegetables are one of the most difficult things to get right on Thanksgiving or Christmas Day, don’t you think? With fussy eaters and vegetable-haters spread out evenly amongst adults and children, it can be impossible to find festive vegetable recipes everyone loves…but not any more!
With this recipe for the most amazing honey roasted carrots and parsnips in your army, you’ll be able to stand back and watch as people go back for seconds, thirds and even fourths. Forget about roasted potatoes – these honey roasted carrots and parsnips will soon be everyone’s favourite winter side dish!
I think the best recipes for Thanksgiving and Christmas are the ones that take minimal preparation and cooking fuss. And that’s exactly what these root veggies are about. Simply peel them, coat them with a basic oil-honey-herb mix and roast them in the oven until they’re caramelised and delicious.
There’s no boiling, no chopping and no basting to worry about. Leaving you with plenty of extra time for things like open up a few extra Christmas presents (I’m crossing my fingers for Jamie Oliver’s 5-ingredient cookbook this year!), actually tidy up some of the wrapping that’s all over the floor from the presents everyone else opened or enjoy a sweet Christmas cocktail.
The secret to the most amazing honey roasted carrots and parsnips
There’s one step in this recipe that might seem a bit weird to some cooks, but trust me on it. I don’t roast these veggies in a dry or even an oiled baking tin. I pour a little water into a baking tray, add in the veggies and roast them in the water.
You might think this would make the edges soft and prevent them from crisping up, but it doesn’t! It allows the veggies to steam while roasting at the same time, so the centres are soft and fluffy while the outsides are crisp and chewy.
Sceptical that there’s no way something this delicious could be good for you? I honestly don’t blame you. But this is likely one of the healthiest side dishes you’ll make for your big feast this year! I use the smallest amounts possible of oil (which is olive oil – one of the healthiest cooking oils) and honey to create these amazing honey roasted carrots and parsnips.
And anyway, if you can’t indulge on Thanksgiving or Christmas, when can you?
Tender and sweet winter root vegetables coated with the most amazing (and simple!) honey glaze, all roasted in the oven until the outsides just start to turn brown and caramelise.
- 2 tablespoons water
- 2 large carrots
- 2 large parsnips
- 2 tablespoons honey (substitute maple syrup for low FODMAP)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
Preheat the oven to 400F/200C and pour the water into a large baking tray. Set to one side.
Peel the carrots and parsnips. Chop the ends off and slice vertically into halves or quarters, depending on how fat your veggies are. The idea is to get them all roughly the same thickness. Place into a large bowl.
Drizzle the veggies with the honey, olive oil, thyme and salt then toss to coat. Lie the carrots and parsnips in a single layer in the water on the baking tray and roast in the preheated oven for around 50 minutes, until the edges have crisped up and are starting to turn brown.