Really good roast veg
Glazed carrots & bay parsnips
Glazed carrots & bay parsnips
“This is my favourite way to cook my Christmas veg. Keeping the skins on gives incredible flavour, and tailoring flavourings to the veg means you’ve got a proper streamlined taste profile. They’re just really good veg! ”
Serves 10
Cooks In1 hour 35 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 139 7%
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Fat 4g 6%
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Saturates 0.6g 3%
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Sugars 12.6g 14%
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Salt 0.6g 10%
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Protein 2.8g 6%
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Carbs 24.6g 9%
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Fibre 7.4g -
Of an adult's reference intake
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Ingredients
- 1 kg carrots
- 1 tablespoon runny honey
- olive oil
- 2 clementines
- ½ a bunch of fresh thyme , (15g)
- 1 kg parsnips
- red wine vinegar
- 1 handful of bay leaves
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Method
- Preheat the oven to 180°C/350°F/gas 4. Scrub the carrots and line them up in a large roasting tray. Drizzle with the honey, 1 tablespoon of olive oil, and sprinkle over a pinch of sea salt. Squeeze over the juice of the clementines and scatter over the thyme sprigs.
- Scrub and trim the parsnips. Line them up in the tray next to the carrots and drizzle with 1 tablespoon of red wine vinegar and 1 tablespoon of olive oil. Sprinkle with a pinch of sea salt and tuck in the bay leaves.
- Gently toss the veg in their own sections, and roast for 1 hour and 20 minutes, or until golden and gorgeous.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited