Honey Roasted Carrots & Parsnips with Tarragon
Recipe: #41779
October 23, 2023
Categories: Side Dishes, Carrot, Parsnips, Australian, British, Christmas, Easter, Romantic Dinner, Sunday Dinner, Thanksgiving Oven Bake, Gluten-Free, No Eggs, Vegetarian, Herbs, more
"These make for a tasty vegetable for a roast. Simple, but great flavor!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (161.6 g)
- Calories 476.3
- Total Fat - 22.6 g
- Saturated Fat - 9 g
- Cholesterol - 26.9 mg
- Sodium - 565.8 mg
- Total Carbohydrate - 62.2 g
- Dietary Fiber - 4 g
- Sugars - 11.8 g
- Protein - 6.8 g
- Calcium - 111.3 mg
- Iron - 4.5 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat the oven to 200°C
Step 2
Quarter the parsnips (and any larger baby carrots) length ways and place the parsnips and carrots into a large saucepan covered with salted water.
Step 3
Place pan over medium-high heat and bring to the boil; continue to boil for 5 minutes and then drain well allowing vegetables to steam dry.
Step 4
Place vegetables into a large oven tray with oil and butter, season well with salt and pepper and toss together to coat.
Step 5
Place the tray into the oven and roast for 20 minutes.
Step 6
Remove tray from the oven add honey and tarragon and toss to coat.
Step 7
Return to oven to cook for a further 20 minutes or until tender and golden.
Step 8
Serve immediately
Tips
No special items needed.
1 Reviews
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