FoodCoop Recipes
Honey Glazed Roasted Parsnips and Carrots
Prep
10 minutes
Cook
30 minutes
Serves
6
Ingredients
500g Co-operative carrots
500g Co-operative parsnips
3 tbsp Co-operative Extra Virgin Olive Oil
3 tbsp Fairtrade clear honey
1 tbsp dark soy sauce
Sea salt
Finely grated zest of 2 satsumas
2 tbsp chopped flat leaf parsley
Method
Pre-heat the oven to gas mark 5/190oC.
Peel the carrots and parsnips and chop in half lengthways.
Mix the olive oil and salt in a large bowl, add the carrots and parsnips and coat them with the mixture. Transfer into a roasting tin and roast for 25-30 minutes until golden.
Add the honey, soy sauce and orange zest. Toss in the tin to coat and return to the oven for a further 10 minutes until caramelised.
Put into a serving dish and pour over any juices left in the roasting tin Garnish with the chopped parsley.
Nutrition
Calories | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
175 | 7.6g | 1.1g | 18.5g | 0.6g |
Medium · 11% | Low · 6% | Medium · 21% | Low · 9% |
Approx. per serving. % of your guideline daily amount.
