Ingredients
- 400 grams parsnips, washed and tops trimmed
- 400 grams baby carrots, washed and tops trimmed
- 3 tablespoons honey
- 75 grams unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons chopped tarragon leaves
- Salt & freshly ground black pepper to taste
How to Make
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Step 1: Preheat the oven to 200°C
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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.
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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.
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Step 4: Place vegetables into a large oven tray with oil and butter, season well with salt and pepper and toss together to coat.
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Step 5: Place the tray into the oven and roast for 20 minutes.
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Step 6: Remove tray from the oven add honey and tarragon and toss to coat.
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Step 7: Return to oven to cook for a further 20 minutes or until tender and golden.
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Step 8: Serve immediately
We hope you enjoy this recipe!
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