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
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Preheat oven to 200°C.
Add carrots and parsnips to a large roasting tray.
Drizzle with olive oil and toss to coat evenly.
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Drizzle honey over the vegetables.
Sprinkle Asado Roast Seasoning evenly across the tray.
Toss again to coat.
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Spread vegetables in a single layer.
Roast for 30–35 minutes, turning halfway through.
Cook until tender and caramelised at the edges.
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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.
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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.
