Roast potatoes and Yorkshire puddings might usually steal the show when it comes to a good Sunday roast , but these honey-roasted carrots and parsnips won’t go unnoticed either. Mary Berry ’s easy and quick version of this vibrant and flavourful side takes only 30 minutes to make, making it easy to time your dinner. Sharing this recipe from the expert baker’s cookbook Mary Makes It Easy, the food blog marryberryrecipes.
com highlighted its “natural sweetness” and simplicity. It stated: “Packed with natural sweetness and coated in golden honey, these tender vegetables are roasted to perfection. “With simple ingredients like carrots and parsnips, you can whip this up quickly for a nutritious and delicious addition to your table.
” Ingredients 500g large parsnips, peeled 500g carrots, peeled and cut into batons Three tbsp sunflower oil or goose fat One tbsp runny honey One tbsp freshly chopped flat-leaf parsley Salt and freshly ground black pepper Sea salt, for garnish Preheat your oven. Set the oven to 220C (or 200C for fan ovens) or gas mark seven, and place a large roasting tray inside to heat up while you prepare the vegetables. Slice the parsnips lengthwise into halves, then cut them crosswise into smaller pieces.
Boil them in salted water for around five minutes, then drain thoroughly. Once the roasting tin is hot, pour in your choice of oil or goose fat. Add the parsnips and carrots, making sure to toss them well so they’re evenly coated in the fat.
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