Ingredients
400g parsnips, washed and trimmed
400g baby carrots, washed and trimmed
3 tablespoons honey
75g unsalted butter
2 tablespoons olive oil
2 tablespoons chopped tarragon leaves
Salt, to taste
Pepper, to taste
Instructions
1-Start by preheating your oven to 200°C. This step sets the stage for even roasting and caramelization. Next, quarter the parsnips and larger carrots lengthwise to ensure they cook uniformly.
2-Boil them in salted water for 5 minutes to soften slightly, then drain and let them steam dry. This technique helps achieve the perfect texture without making them mushy. Place the vegetables in a large oven tray and add the oil and butter.
3-Toss everything together with salt and pepper to coat evenly. Roast for 20 minutes, then remove from the oven and mix in the honey and tarragon. Return to the oven for another 20 minutes until they’re tender and golden. Serve right away for the best flavor and warmth.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Fresh tarragon makes a huge difference in this recipe – if you can’t find it fresh, use 1 teaspoon dried tarragon instead
🥕 Make sure not to overcrowd the roasting pan – give the vegetables space to caramelize properly for the best flavor
🍯 For a deeper flavor, try using dark honey or substitute with maple syrup as suggested for a different sweet profile
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: European
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 1.5 g
- Cholesterol: 20 mg