Really Good Roast Veg
Honey-roasted carrots and vinegar-glazed parsnips with clementine, thyme and bay, roasted together in one tray.
Ingredients
- 1kg carrots
- 1 tbsp runny honey
- Olive oil
- 2 clementines
- 1/2 a bunch of fresh thyme (15g)
- 1kg parsnips
- Red wine vinegar
- 1 handful of bay leaves
- Sea salt
Instructions
- Preheat the oven to 180°C (160°C fan)/gas 4. Scrub the carrots and line them up in a large roasting tray.
- Drizzle the carrots with the honey and 1 tablespoon of olive oil, and sprinkle over a pinch of sea salt. Squeeze over the juice of the clementines and scatter over the thyme sprigs.
- Scrub and trim the parsnips, then line them up in the tray next to the carrots. Drizzle with 1 tablespoon of red wine vinegar and 1 tablespoon of olive oil, sprinkle with a pinch of sea salt and tuck in the bay leaves.
- Gently toss the veg in their own sections, and roast for 1 hour 20 minutes, or until golden and gorgeous.