Ginger and honey roasted baby carrots and parsnips
Ingredients
- 400g baby rainbow carrots, sliced lengthways
- 400g baby parsnips, sliced lengthways
- 45ml (3 tbsp) olive oil
- handful fresh thyme sprigs
- salt and freshly ground black pepper, to taste
- Ginger and honey glaze
- 60g butter, melted
- 60ml (¼ cup) honey
- 2cm piece ginger, peeled and finely grated
Instructions
1
Preheat the oven to 180°C. Place the vegetables in a roasting tray. Drizzle with the olive oil, sprinkle with the thyme, season to taste and roast in the oven, 20 minutes.
2
For the glaze, combine the melted butter, honey and ginger. Drizzle the glaze over the carrots and parsnips, and roast for a further 10 minutes before serving.
