Honey Roasted Parsnips and Carrots

This easy side dish is a great choice if you are serving roasted meat, because it goes so well with beef, pork or chicken. It would even work with hearty game meat or fish. Try it with your Sunday roast or even a special occasion meal like Christmas dinner. Parsnips and carrots are sautéed in a pan with aromatic fresh cinnamon, star anise and thyme. Honey is then added so the vegetables can caramelise in a sweet, sticky glaze, and some butter finishes the dish off perfectly. Parsnips and carrots are naturally sweet root vegetables, so it makes sense to add a little honey to bring out this characteristic.

Whether you are looking for something which pairs perfectly with meat and gravy or you want to add some exotic flair to your regular Sunday dinner, this British recipe is perfect. Warm spices often feature in British recipes to add a subtle flavour to the dish, and they can be found in both sweet recipes and savoury ones like this delicious side dish. Use fresh herbs and spices, not dried, for the best and freshest result in the finished dish.

Your parsnips can be cut lengthwise in half. If they are thick, cut them lengthwise into quarters instead. We like to use baby carrots, but you can use regular carrots if you prefer and cut those into halves or quarters too. Once the vegetables are tender, you can add some butter to add a nice, luxurious finish to the dish. Serve this right away, or keep it warm in a covered dish until serving. Continue reading →