Honey Glazed Carrots and Parsnips | Super Easy Christmas Side Dish

Name: Honey Glazed Carrots and Parsnips | Super Easy Christmas Side Dish
Total time: 30 min
Ingredients: 3 tbsp Olive oil; 600 g Carrot; 600 g Parsnip; 3 tbsp Butter; 3 tbsp Honey; 10 Sage; 1 Rosemary

By Chef Jack Ovens · 30 min

Ingredients

Olive oil3 tbsp
Carrot600 g
Parsnip600 g
Butter3 tbsp
Honey3 tbsp
Sage10
Rosemary1

Instructions

Preheat the oven to 200°C / 390°F and line two baking trays with parchment.
Wash and halve the carrots and parsnips, spread them across the two trays, add 1½ tablespoons of oil to each tray, season well with salt and pepper and toss to coat.
Roast for 15 minutes, then flip and roast 5 to 10 minutes more until golden and slightly caramelised. Set aside.
Melt the butter in a pan over medium heat. Add the sage and rosemary and cook for 1 minute. Pour in the honey, season to taste and stir for 1 to 1½ minutes until thickened. Remove from the heat.
Arrange the roasted vegetables on a platter, drizzle with the honey butter glaze and top with the rosemary and sage.

Summarized from Chef Jack Ovens's video. Watch it for the details.

Watch the recipe video

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