Honey Roast Carrots & Parsnips - Two Ways

Celebrate Christmas with two beautiful takes on honey roast carrots and parsnips: a Honey Mustard & Thyme Roast and a Spiced Orange & Honey Glaze.Both are simple, festive, and absolutely delicious.

Watch The Recipe Video Below

Honey Roast Carrots & Parsnips - Two Ways

Recipe 1:

Honey Mustard Roast Carrots & Parsnips

Ingredients

For the vegetables:

700g x Mixed Carrots and Parsnips, peeled and cut into even batons

2 tbsp x Olive Oil

Sea salt and black pepper

For the glaze:

100g x Runny Honey

30g x Wholegrain Mustard

30g x Dijon Mustard

10ml x White Wine Vinegar

1 x Clove Garlic, crushed or finely grated

1 tsp x Dried Thyme (or a few sprigs fresh thyme)

To finish (optional):

Fresh thyme leaves for garnish

Method

Preheat the oven to 180°C fan (200°C conventional).

Prepare the vegetables: 

Peel, top and tail the carrots and parsnips. Cut larger ones into quarters lengthwise; smaller ones can be halved or left whole.

Roast: 

Place on a large roasting tray, drizzle with olive oil, season with sea salt and black pepper, and toss to coat. Roast for 30 minutes, until tender but not fully caramelised.

Make the glaze:

In a small bowl, mix honey, both mustards, vinegar, garlic, and thyme until smooth.

Glaze and finish roasting:

Pour about half the glaze over the roasted vegetables, toss well, and return to the oven for 20 minutes, or until sticky, golden, and slightly caramelised.

Serve:

Pile onto a warm serving platter, drizzle with a little extra glaze, and finish with fresh thyme leaves.

Recipe 2:

Spiced Orange & Honey Glazed Carrots & Parsnips

Ingredients

For the vegetables:

700g x  Lighter-coloured carrots and parsnips, peeled and cut into even batons

For the poaching liquor:

250ml x Fresh Orange Juice

Water (enough to just cover the vegetables)

2 x Star Anise

10–12 x Whole Cloves

2 x Bay Leaves

4 x Thin Slices of Fresh Ginger

For the glaze:

100g x Runny Honey

Reduced poaching syrup (from above)

To finish (optional):

Freshly Chopped Parsley, to serve

Method

Prepare the vegetables:

Place the carrots and parsnips in a wide saucepan in a single layer.

Add flavour:

Pour over the orange juice and enough water to just cover. Add star anise, cloves, bay leaves, and ginger.

Simmer gently:

Bring to a simmer over medium heat, then reduce to a very gentle simmer.

Make a cartouche:

Cut a circle of parchment paper to fit the pan, with a small hole in the centre for steam to escape. Lay it over the vegetables.

Poach:

Simmer gently for about 20 minutes, until the carrots and parsnips are tender and infused with the spiced orange aroma.

Drain and reduce:

Remove the vegetables and set aside on a rack or tray to steam-dry. Boil the poaching liquid rapidly until it reduces to a light syrup.

Make the glaze:

Stir the orange syrup into the honey until well combined.

Roast:

Place the carrots and parsnips in a roasting tray, pour over half the glaze, toss to coat, and roast at 180°C fan for 30 minutes, until glossy, sticky, and caramelised.

Serve:

Transfer to a serving dish, drizzle with more glaze, and finish with chopped parsley for a bright, fresh touch.

Serving Tip

Both versions are perfect Christmas side dishes, serve alongside roast meats, festive nut roasts, or as part of a winter vegetable medley.