Honey Glazed Roasted Carrots & Parsnips | The Perfect Side For Christmas Dinner!

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup is a natural sweetener, while brown sugar is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Wash and dry 800 grams of carrots and parsnips.

Leave the skins on or peel them as desired. Top and tail if necessary.

Cut the carrots and parsnips in half.

Spread the vegetables on two lined baking trays with parchment paper, face side down.

Drizzle 2 tablespoons of extra virgin olive oil over the vegetables on each tray.

Sprinkle sea salt flakes and cracked black pepper to taste on the vegetables.

Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).

Roast the vegetables in the oven for 15 minutes, flipping them halfway through for even cooking.

After 15 minutes, flip the vegetables and swap the trays if necessary for even caramelization.

Continue roasting for another 5 to 10 minutes until caramelized.

In a pan over medium heat, melt 42 grams of unsalted butter.

Add 10 sage leaves and 1 sprig of rosemary to the melted butter and cook for 1 minute to infuse.

Stir in 60 grams of honey and cook for 1 to 1.5 minutes until it thickens slightly.

Remove the roasted vegetables from the oven and serve them, drizzling the honey glaze over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary