Honey Roasted Carrots & Parsnips with Tarragon
Created by Tisme on October 23, 2023
- Servings: 6
- Prep Time: 10m
- Cook Time: 40m
- Recipe #41779
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
Nutritional Facts
- 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