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Honey Roasted Parsnips and Carrots

This easy side dish is a great choice if you are serving roasted meat, because it goes so well with beef, pork or chicken. It would even work with hearty game meat or fish. Try it with your Sunday roast or even a special occasion meal like Christmas dinner. Parsnips and carrots are sautéed in a pan with aromatic fresh cinnamon, star anise and thyme. Honey is then added so the vegetables can caramelise in a sweet, sticky glaze, and some butter finishes the dish off perfectly. Parsnips and carrots are naturally sweet root vegetables, so it makes sense to add a little honey to bring out this characteristic.

Whether you are looking for something which pairs perfectly with meat and gravy or you want to add some exotic flair to your regular Sunday dinner, this British recipe is perfect. Warm spices often feature in British recipes to add a subtle flavour to the dish, and they can be found in both sweet recipes and savoury ones like this delicious side dish. Use fresh herbs and spices, not dried, for the best and freshest result in the finished dish.

Your parsnips can be cut lengthwise in half. If they are thick, cut them lengthwise into quarters instead. We like to use baby carrots, but you can use regular carrots if you prefer and cut those into halves or quarters too. Once the vegetables are tender, you can add some butter to add a nice, luxurious finish to the dish. Serve this right away, or keep it warm in a covered dish until serving.

Parsnips and Carrots with Thyme
Summary: Parsnips are carrots are sautéed with honey, butter, thyme and spices, to make a fragrant, delicious side dish, which pairs wonderfully with roasted meat, poultry or fish.
Author:
Cuisine: British
Recipe type: Side Dish
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 tablespoons olive oil
  • 500g (1.1 lbs) peeled, lengthwise-halved parsnips
  • 500g (1.1 lbs) peeled baby carrots
  • 1 cinnamon stick, snapped into 2 pieces
  • 3 star anise
  • 3 fresh thyme sprigs
  • Salt and black pepper, to taste
  • 1 or 2 tablespoons honey
  • 2 tablespoons water, or as needed
  • 1 tablespoon butter
Instructions
  1. Heat the oil in a large sauté pan.
  2. Add the parsnips and carrots, tossing to coat in oil.
  3. Now add the cinnamon, star anise and thyme sprigs.
  4. Grind in some salt and black pepper.
  5. Cook for 20 minutes, stirring often, or until golden and almost tender.
  6. Drizzle over the honey.
  7. Keep cooking, stirring often, until the vegetables begin to caramelise.
  8. Pour in a splash of water and stir, using a wooden spoon to scrape up any stuck-on bits.
  9. Cook for a couple of minutes, then add the butter.
  10. Discard the star anise, cinnamon and thyme sprigs.
  11. Serve hot.

Photo Description:

Take humble root vegetables to the next level by sautéing them with herbs and spices, along with honey and butter. This sticky, sweet side dish contrasts beautifully with roast meat or poultry, and even the kids will eat this because of the sweetness it offers. Discard the spices before serving so nobody inadvertently bites down on something hard, and discard the thyme sprigs too, although some of the leaves will have come off into the vegetables, which is fine. These yummy sautéed root vegetables are sure to become a family favourite side dish.

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Christine Szalay-Kudra

Hi, my name is Christine and I would like to welcome you to TeaTime Recipes. Tea has always been a favourite of mine and I adore the tradition of serving this wonderful beverage with all kinds of little snacks both sweet and savoury. Read More

Christine

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