Roasted Honey Carrots & Parsnips

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  • Serves: 6-8
  • Prep Time: 10 mins
  • Ready in: 1 hour, approx.
  • Print Recipe:
Roasted Honey Carrots & Parsnips

Ingredients

  • 5 medium parsnips
  • 5 medium carrots
  • 115g good beef dripping or goose fat
  • salt and freshly milled black pepper
  • 2 tbsp clear heather honey
  • 2 tsp ground cumin

Method

  • Peel the carrots and parsnips and top and tail.
  • Split in half from top to tail, then cut into quarters, leave the core in.
  • Heat the dripping or fat in a baking tin in a hot oven, 200 Degrees C, Gas 6-7, for about 10 minutes.
  • Meanwhile, bring a pan of salted water to the boil, add the carrots & parsnips, bring back to the boil and simmer for 1 minute maximum.
  • Drain well, then carefully lay in the very hot dripping, season well with salt and pepper and return to the oven.
  • Cook for 35 minutes, then carefully turn over and return to the oven for a further 30 minutes, until crispy on both sides.
  • Pour on the honey, and sprinkle over the cumin and cook for a further 5 minutes to glaze. They will burn very quickly, keep an eye on them.
  • Serve piping hot and golden brown.

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