Roasted, Honey Parsnips & Carrots

3.6/5 rating (5 votes)
  • Serves: 6-8
  • Prep Time: 10 mins
  • Ready in: 45 mins
  • Print:
Roasted, Honey Parsnips & Carrots


  • 1kg parsnips, that's about 6-8 medium ones
  • 1kg organic carrots again about 6-8 medium ones
  • 115g good beef dripping, goose fat or lard
  • salt and freshly milled black pepper
  • 2-3 tbsp clear, runny honey

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  1. Peel the parsnips and carrots top and tail.
  2. Split them in half from top to tail, then cut into eighths, leave the core in the parsnips.
  3. Heat the dripping or fat in a baking tin in a hot oven, 220° C, Gas 7, for about 10 minutes.
  4. Meanwhile, bring a pan of salted water to the boil, add the parsnips and carrots, bring back to the boil and simmer for 1 minute maximum, or, they will start to fall to pieces.
  5. Drain well, then carefully lay in the very hot dripping, season well with salt and pepper and return to the oven.
  6. Cook for 25 minutes, then carefully turn over and return to the oven for a further 15 minutes, until crispy on both sides.
  7. Pour on the honey, and cook for a further 5 minutes to glaze. They will burn very quickly, keep an eye on them.
  8. Serve piping hot and golden brown.