Roast dinners are never complete without honey roast carrots and parsnips. I always remember my husband and his late nan extensively discussing how a you can’t have a roast without carrots and parsnips. They loved these vegetables.
To be honest, I would place a bet they would eat a whole plate of these veggies instead of eating the roast. This year I have decided to make them even sweeter with a little bit of orange juice. I have never tried this before and I’m hoping Nanny Ida approves at the pearly gates of heaven. I’m sure Ida would love them so of course, I had to share the recipe with you. Below is a video and recipe for you.
What do you eat with a roast dinner? Let me know in the comments below and please don’t forget to like and follow me.
Serves 4 – 8
Ingredients
- Orange x 1
- Honey x 1 – 2 tbsp
- Carrots x 4 – 8 large
- Parsnips x 4 – 8 large
- Salt x 2 large pinches
- Oil x enough to cover the base of the baking tray
Method
- Slice the orange in half.
- Squeeze the orange juice into a small mixing bowl.
- Add in the honey and stir these ingredients together.
- Set the bowl to one side.
- Peel the carrots and the parsnips.
- Cut the tops from these vegetables.
- Pour cold water into a large saucepan.
- Add a couple of pinches of salt to the water.
- Place the peeled carrots and parsnips into the water.
- Turn the pan onto a high heat on the hob and bring it to the boil.
- Turn the heat down and leave it simmer for 5 minutes.
- After 5 minutes pick a carrot or parsnip up with the fork if it falls off then it’s done.
- If it doesn’t fall from the fork leave for a further minutes and check again.
- When they are done use the slotted spoon to remove the carrots and parsnips from the boiling water.
- Place on the cooling rack with tray or a board underneath.
- Leave to cool until cold.
- While the carrots and parsnips are cooling preheat the oven to 200°C or gas mark 5.
- Pour enough oil into the baking tray/trays to cover the base.
- Place the baking trays into oven while it preheats.
- Once the carrots and parsnips are cold and the oven is preheated remove the baking trays.
- We like to separate our carrots and parsnips into two trays.
- The carrots in one tray and the parsnips in another.
- We often find these vegetables cook at different times.
- Put the carrots and parsnips into the tray/trays and carefully toss in the hot oil.
- Place the tray/trays into the oven for about 20 minutes or until the carrots and parsnips start to turn golden brown.
- Pour over both trays, if using two, the orange and honey glaze made earlier.
- Put the tray/trays back into the oven and cook for a further 20 minutes or until they turn golden brown.
- The carrots may need longer than the parsnips.
- Remove from the oven and serve with a roast of you choice.
- Then enjoy.
Orange and Honey Roasted Carrots and Parsnips were so yummy. The recipe was slightly time consuming but I would say the efforts are worth the results. We ate these roasted carrots and parsnips with a roast beef dinner but they would be great with chicken, turkey, gammon, etc. You can peel the carrots and parsnips the night before and leave them in the cold water overnight. I would drain them the next day and refill with fresh water. Then all you have to do is cook them. However you decide to eat this roast potatoes, as always please enjoy. Thank you. xxx
Googies Kitchen Life 