Honey Roast Carrots & Parsnips
10 minutes
PREP TIME
45-55 minutes
COOK TIME
4 people
SERVINGS
Honey Roast Carrots & Parsnips
Smokey Rebel
4 people
10 minutes
55 minutes
British
Sweet. Savoury. Perfectly caramelised.
These Honey Roast Carrots & Parsnips deliver crisp edges, soft centres and natural sweetness. Asado Roast Seasoning enhances the depth without overpowering the classic flavour.
Ingredients
- 4 large carrots, peeled and cut into batons
- 3 large parsnips, peeled and cut into batons
- 2 tbsp olive oil
- 1½ tbsp runny honey
- 1 tbsp Asado Roast Seasoning
- Fresh thyme (optional)
Directions
Preparation: Build the Tray
Preheat oven to 200°C.
Add carrots and parsnips to a large roasting tray.
Drizzle with olive oil and toss to coat evenly.
Add Flavour
Drizzle honey over the vegetables.
Sprinkle Asado Roast Seasoning evenly across the tray.
Toss again to coat.
Roast
Spread vegetables in a single layer.
Roast for 30–35 minutes, turning halfway through.
Cook until tender and caramelised at the edges.
What to Look For at the Finish
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
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.
