Michelin Star Chef Makes INSANE Honey Glazed Carrots and Parsnips

Peel the parsnips around the top and straight down, leaving some skin on.

Wash the young thin carrots and peel them carefully, removing unsightly bits.

Cut the larger carrot straight down the middle, keeping them small for better texture.

Cut the parsnips straight down the center, removing the root if they are larger.

Bring a large pot of water to a boil and add a generous pinch of salt.

Blanch the carrots and parsnips in boiling water for 3 to 4 minutes to cook the exterior, but not all the way through.

Remove the carrots and parsnips from the water and let them evaporate and cool down for about an hour.

In a separate pot, melt salted butter and add runny honey, lightly smashed garlic, thyme, star anise, and a small amount of nutmeg.

Add a splash of red wine vinegar to balance the flavors and bring the mixture to a boil to emulsify.

Pour the glaze over the carrots and parsnips in a roasting tin, ensuring they are well coated.

Add a pinch of salt and a twist of pepper, then turn the vegetables to coat them evenly in the glaze.

Roast in the oven at 180 to 200°C for 15 to 20 minutes, turning them halfway through for even cooking.

Check for caramelization and doneness, ensuring they are soft, crispy, and caramelized.

Optionally, transfer to another tray to cool for 30 to 40 minutes before reheating in the oven if needed.

Brush with reserved glaze for extra sweetness before serving.

Equipment Needed

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