Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other. Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours.Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking, and add the garlic and rosemary. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer.Fluff up the potatoes in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked.Place the carrots and parsnips in the oven and roast for 20. Take out the carrots and parsnips and put to one side. Place the chopped carrots and parsnips onto a baking tray. Drain in a colander and allow to steam dry.Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes. Put the potatoes and carrots into a large pan – you may need to use two – of boiling salted water on a high heat and bring back to the boil.Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Peel the vegetables, halving any larger ones lengthways.If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200☌/400☏/gas 6.I find that they pair particularly well with pork and chicken.

These roasted veggies are easy enough to whip up to go with a weeknight meal, yet fancy enough to be made for a holiday dinner. Roasted vegetables are best served immediately from the oven. If they are pierced easily with little resistance, your vegetables are cooked through and ready to serve. Test to see if your vegetables are done by piercing through with a fork. Toss out your coated vegetables and arrange in a single layer. I recommend using a half sheet pan to roast your vegetables, lined with parchment paper. Honey can be substituted with maple syrup. I recommend cutting your parsnips and carrots on the bias (at an angle) in about ½ inch pieces. This recipe can be made with all parsnips, all carrots, or a combination of both. These roasted vegetables make a great side dish for Easter, Thanksgiving, Christmas, or alongside a quick weeknight meal. I've coated them in honey and thyme to accentuate their natural flavor. Cook, uncovered, on a high shelf in the oven for 25 minutes. Keep it simple with this classic recipe from. Parsnips and carrots are naturally sweet and earthy. Tip in the carrots and parsnips and toss with the pancetta. Perfectly roasted carrots and parsnips can totally make a Sunday dinner or special occasion. They're also fancy enough to serve at your next holiday meal! You'll love my recipe for honey roasted parsnips and carrots because it's quick and easy to add to a weeknight dinner. Cut the carrots into chunks, then depending on their thickness, halve or quarter them. Bake 20-30 minutes depending on the size or until carrots and parsnips are tender-crisp. Toss all ingredients together and spread onto a large baking sheet. Cut the thicker pieces in half lengthwise. Roasting vegetables is an easy and healthy way to add more vegetables to your meals. Peel carrots and parsnips and cut into approximately 2' pieces. Sliced carrots and parsnips are tossed in honey and thyme, then oven roasted until tender. Honey roasted parsnips and carrots make the perfect special occasion or holiday side dish.

Carrots and parsnips recipe