Roasted carrots & parsnips are one of the things I make on a regular basis. This recipe is very easy to make and only requires a few ingredients that are healthy.
Carrots are a great source of beta-carotene, fibre, vitamin K1, potassium and antioxidants.
Parsnips are also a very healthy vegetable. They contain potassium, vitamin C, B6, iron, magnesium, copper, zinc, and phosphorus. Parsnips are high in fibre and have anti-inflammatory as well as anti-fungal properties. They also help to reduce blood cholesterol.
It is best if you saute the vegetables first so you can achieve a good colour as well as caramelization. With honey and balsamic vinegar, your result is tasty carrots and parsnips which tender on the outside and have some crispiness in the middle.
Roasting veggies also brings out the rich flavour and transform them into an impressive side dish.
Ingredients
Serves 6
- 500g carrots, peeled and cut into strips
- 800g parsnips, peeled and cut into strips
- 4 tbsp honey
- 25g unsalted butter
- 4 tbsp balsamic vinegar
Cooking Method
STEP 1: First, preheat the oven to 200°C/Gas 6.
STEP 2: Then place the carrots and the parsnips in a large saucepan of water and put on high heat. Bring to a boil, then reduce the heat and simmer for 5 – 8 minutes until the vegetables are beginning to become tender. When they are ready, drain and rinse them under cold water, to stop the cooking process.
STEP 3: In a bowl, combine he honey, butter and vinegar.
STEP 4: Then add the carrots and parsnips to the bowl and toss in the dressing so they are coated with it.
STEP 5: Transfer the mixture to a roasting tin, including the extra dressing. Place in the oven and bake for 10 – 12 minutes, until a sticky glaze forms.
Roasted carrots and parsnips make a fantastic side dish for any meal, even for dinner parties and holiday meals.
English 
Hungarian 