Ingredients
– 400g parsnips for a sweet, nutty base that’s full of fiber
– 400g baby carrots for crunch and beta-carotene for a healthy boost
– 3 tablespoons honey for natural sweetness and caramelizing
– 75g unsalted butter
– 2 tablespoons olive oil
– 2 tablespoons chopped tarragon leaves for an aromatic, licorice-like flavor
– Salt (to taste)
– Black pepper (to taste)
Instructions
1-First Step: Preheat your oven to 200°C and prepare the parsnips and carrots by peeling, trimming, and quartering them.
2-Second Step: Boil the vegetables for 5 minutes, then drain and dry them to avoid sogginess during roasting.
3-Third Step: In a bowl, mix the veggies with olive oil, butter, honey, tarragon, salt, and pepper for even coating.
4-Fourth Step: Spread on a tray and roast for 20 minutes, then add extra honey and tarragon, stir, and roast for 20 more minutes.
5-Fifth Step: Once done, check for tenderness and serve hot, pairing well with proteins for a complete meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥕 Cut vegetables into uniform sizes to ensure even cooking – this prevents some pieces from being overcooked while others remain underdone
🍯 For a deeper flavor, try using maple syrup instead of honey for a slightly different sweetness profile
🔥 Don’t overcrowd the roasting tin – give vegetables space to caramelize properly for the best texture and flavor
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 235
- Sugar: 25g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 15mg