Sunday roast dinners would not be the same without Honey Roast Parsnips and Carrots. We love them in this house but my husband and I were forever caramelising them. (In other words burning them). We were invited to my parents for Sunday dinner and my hubby, Howard, noticed that my Dad’s honey roast vegetables were not caramelised. (Yes, I know burnt!) So Howard then asked my Dad how he cooks his roast veg.
My Dad puts the honey on half way through the cooking process so this stops the caramelising/burning. So since then we have been using his method and we now have our roast veg perfect, well in our book we do. As well as loving roasts, we also love honey in this house, especially local honey. Honey to us is much more than a sweetener. It has been used for centuries for healing and rejuvenation. Local honey is a powerful anitoxidant and is packed with cancer fighting nutrients.
Nowadays, a small amount of research supports the theory that local honey – bought as close to where you live as possible – may help build on immunity to some seasonal allergies. Although there is not much research to support this theory yet, many people claim that using honey in this way has helped with allergy relief.
Although we don’t have any seasonal allergies in this house, we do use honey a lot during cold and flu season. It’s great for help to sooth a sore throat and a chesty cough. Local honey is well worth the investment and tastes great as a natural alternative to sugar. Just try these honey roast parsnips and and carrots. I promise you won’t be disappointed.
- Sharp knife
- Chopping board
- Potato peeler
- Roasting tray
- Plastic brush
- Parsnips x 2 large
- Carrots x 4 large
- Olive oil x 2 tbsps
- Honey x 2 tbsps
- Salt x 1 pinch
- Preheat the oven to 180° and put in the baking tray.
- Cut the tops and bottoms from the parsnips and carrots.
- Then peel and quarter the vegetables length ways.
- Once the oven has preheated remove the baking tray from the oven.
- Put the olive oil in and add the parsnips and carrots.
- Toss the vegetables in the baking tray and then brush over the oil to make sure they are evenly coated.
- Put in the oven for 30 minutes.
- Remove from the oven and add the honey.
- Brush the honey over the vegetables until they are coated evenly and toss again.
- Return the baking tray to the oven for a further 30 – 40 minutes.
- Once cooked serve with a roast dinner and enjoy.
Honey Roast Parsnips and Carrots are a great way to get my son and husband to eat their vegetables. They both love roast vegetables and we always serve them with any kind of roasted meat. You can also prepare these in advance of a meal and I even enjoy them cold for lunch the next day. Or you could use any left overs up in my Honey Roasted Parsnip and Carrot Soup too.