Mary Berry Honey Roasted Carrots and Parsnips

This easy Mary Berry Honey Roasted Carrots and Parsnips recipe is the perfect side dish for any meal. Packed with natural sweetness and coated in golden honey, these tender vegetables are roasted to perfection. With simple ingredients like carrots and parsnips, you can whip this up quickly for a nutritious and delicious addition to your table.

This Honey Roasted Carrots and Parsnips Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed

• 500g large parsnips, peeled
• 500g carrots, peeled and cut into batons
• 3 tbsp sunflower oil or goose fat
• 1 tbsp runny honey
• 1 tbsp freshly chopped flat-leaf parsley
• Salt and freshly ground black pepper
• Sea salt, for garnish

How To Make Honey Roasted Carrots and Parsnips

1. Preheat the oven: Heat the oven to 220°C/200°C Fan/Gas 7 and place a large roasting tin inside to warm up.
2. Prepare the parsnips: Cut the parsnips lengthways into halves, then widthways. Boil in salted water for 5 minutes, then drain well.
3. Add oil and vegetables: Pour the oil or goose fat into the hot roasting tin. Add the parsnips and carrots, tossing to coat them evenly in the oil. Season with salt and freshly ground black pepper.
4. Roast the vegetables: Roast in the oven for 25–35 minutes, turning once halfway through cooking.
5. Add honey: Drizzle the honey over the vegetables 5 minutes before the end of cooking and return them to the oven until golden and tender.
6. Serve and garnish: Sprinkle with freshly chopped parsley and a pinch of sea salt before serving.

Recipe Tips

• Preheat the roasting tin: Always preheat the roasting tin in the oven. This ensures the vegetables sizzle when added, giving them a crisp texture.
• Cut vegetables evenly: Make sure the carrots and parsnips are cut to similar sizes so they cook evenly and don’t burn.
• Boil parsnips first: Parboiling the parsnips helps them become tender on the inside while roasting them makes the outside crispy.
• Add honey at the right time: Drizzle the honey during the last 5 minutes of roasting to avoid it burning but still get that lovely caramelised glaze.
• Turn vegetables halfway: Turn the vegetables halfway through roasting to make sure they brown evenly on all sides.

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftover honey roasted carrots and parsnips cool to room temperature. Then, transfer them to an airtight container and store in the fridge for up to 3 days.
• Reheating: Warm leftover honey roasted carrots and parsnips in a preheated oven at for 10 minutes until heated through and slightly crisp.

Nutrition Facts

• Calories: 165 kcal
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 132mg
• Potassium: 417mg
• Total Carbohydrate: 25g
• Dietary Fiber: 5g
• Sugars: 12g
• Protein: 1g

Try More Mary Berry Recipes:

• Mary Berry Apricot Portuguese Tarts
• Mary Berry Leek and Bacon Quiche
• Mary Berry Scrambled Egg and Bacon Tartlets
• Mary Berry Apricot Frangipane Tart
• Mary Berry Meatball Toad in the Hole