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
-
Calories 139 7%
-
Fat 4g 6%
-
Saturates 0.6g 3%
-
Sugars 12.6g 14%
-
Salt 0.6g 10%
-
Protein 2.8g 6%
-
Carbs 24.6g 9%
-
Fibre 7.4g -
Of an adult's reference intake
Tap For Method
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
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
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.
Related recipes
Related features
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited
