Honey Roasted Carrots & Parsnips with Tarragon

10m
Prep Time
40m
Cook Time
50m
Ready In


"These make for a tasty vegetable for a roast. Simple, but great flavor!"

Original is 6 servings

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

ellie

Delicious! This worked out perfectly for us! We have carrots and parsnips every holiday meal, so this will be on the menu again! Thanks for sharing!

5.0

review by:
(26 Dec 2023)

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