Here’s another recipe from my Christmas menu. It’s another fairly easy one that really delivers on flavour. The honey really compliments the natural sweetness of the vegetables. Make plenty and you can keep them in the fridge for a couple of days or in the freezer for longer.
I par-boil these before cooking them, it speeds up the process which saves valuable oven space. You can do this the day before to save time.
Carrots – 1lb/450g (peeled & cut into pieces a couple of inches long)
Parsnips – 1lb/450g (peeled & cut into pieces about the same size as the carrots)
Fat – a couple of good tablespoons. I used goose fat I’d drained from the roasting pan while roasting the bird, but olive oil works well too.
Honey – 2-3 tablespoons
Equipment: Potato peeler, chopping board, knife, large pan of water, colander, roasting tray
- Put the vegetables in the pan of water, bring to the boil and simmer for 5-10 minutes or so until the vegetables are tender.
- Meanwhile put the fat in the roasting tray and put in a preheated oven set on 200°C/Fan 180°C/Gas 6.
- Drain the vegetables and let the steam evaporate for a minute or so.
- Remove the roasting tray from the oven and tip in the vegetables, turning to coat in the oil.
- Roast in the oven for 20 minutes.
- Remove from the oven, coat with the honey, and return to the oven for another 15-20 minutes until starting to caramelise.
- Place in a warmed serving dish and pour over the juices.
To reheat: Cook in a preheated oven (180°C/Fan 160°C/Gas 4) f0r approximately 20 minutes.