Directions

Preparation: Build the Tray

1. Preheat oven to 200°C.

   

2. Add carrots and parsnips to a large roasting tray.

3. Drizzle with olive oil and toss to coat evenly.

Add Flavour

1. Drizzle honey over the vegetables.

2. Sprinkle Asado Roast Seasoning evenly across the tray.

3. Toss again to coat.

Roast

1. Spread vegetables in a single layer.

2. Roast for 30–35 minutes, turning halfway through.

3. Cook until tender and caramelised at the edges.

What to Look For at the Finish

1. The edges should be golden and lightly caramelised. The vegetables should be tender when pierced with a knife but not collapsing. The honey should glaze the surface without burning.

Serving Suggestions

1. Serve alongside roast chicken, beef or lamb with gravy. Scatter fresh thyme over before serving for extra aroma. Works beautifully as part of a full Sunday roast spread.