Jamie Oliver Honey Roasted Parsnips and Carrots is made with carrots, parsnips, olive oil, runny honey, clementines, fresh thyme, red wine vinegar, bay leaves, and a pinch of sea salt. This delicious Jamie Oliver recipe creates a side dish that takes about 1 hour and 40 minutes to prepare and can serve up to 6 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Air Fryer Yorkshire Pudding
- Jamie Oliver Green Tomato Chutney
- Jamie Oliver Miso Aubergine
🧡 Why You’ll Love This Honey Roasted Parsnips And Carrots Recipe:
- Sweet and Tasty: The honey makes the vegetables sweet, and they taste great with the herbs and spices.
- Simple but Delicious: You don’t need fancy ingredients to make this dish. It’s easy to get everything, and it all tastes wonderful together.
- Good for You: Carrots and parsnips are full of good nutrients that help keep you healthy.
- Goes with Everything: You can serve these vegetables with almost any main dish, whether it’s a normal dinner or a special holiday meal.
- Easy to Cook: This recipe is simple to follow. You just prepare the vegetables, put them in the oven, and it’s done without much fuss.
🥕 Jamie Oliver Honey Roasted Parsnips And Carrots Ingredients
- 2.2 pounds (1 kg) carrots
- 2.2 pounds (1 kg) parsnips
- 1 tablespoon runny honey
- 2 tablespoons olive oil (divided)
- 2 clementines
- ½ bunch fresh thyme (about 15g)
- 1 tablespoon red wine vinegar
- 5-6 bay leaves
- Pinch of sea salt (divided)
🥘 How To Make Jamie Oliver Honey Roasted Parsnips And Carrots
- Preheat Your Oven: Start by heating your oven to 350°F (180°C or gas mark 4).
- Prepare the Carrots: Wash the carrots well and arrange them in a large roasting tray. Drizzle them with honey and one tablespoon of olive oil. Add a little sea salt.
- Add Flavor with Clementines and Thyme: Squeeze the juice of the clementines over the carrots and spread the thyme sprigs on top.
- Prepare the Parsnips: Wash and cut the ends off the parsnips. Place them next to the carrots in the tray.
- Season the Parsnips: Drizzle the parsnips with red wine vinegar and the remaining tablespoon of olive oil. Add a little sea salt and place the bay leaves among them.
- Roast the Vegetables: Carefully mix the carrots and parsnips where they are, so they get covered with the seasonings. Bake them in the oven for 1 hour and 20 minutes. They should look golden brown and feel soft
- Final Check: Check if the vegetables are cooked through. If they are not soft and golden, you can roast them for an extra 10-15 minutes.
💠Recipe Tips:
- Cut Evenly: Cut all the carrots and parsnips the same size so they cook at the same rate and are all ready together.
- Coat Well: Make sure all the vegetables are nicely covered with honey, olive oil, and vinegar. This makes them taste better and look shiny and appetizing.
- Use Fresh Thyme: Fresh thyme tastes better than dried. It adds a lot of flavor to your roasted vegetables.
- Space Out the Vegetables: Don’t put the vegetables too close together on the tray. If they are too packed, they will get soft and wet instead of crispy.
- Check While Cooking: Sometimes your oven might be hotter or cooler than you think. Check your vegetables early to see if they are soft and brown. If not, you might need to cook them a little longer.
🥗 What To Serve With Honey Roasted Parsnips And Carrots?
Honey Roasted Parsnips and Carrots goes well with roasted chicken, grilled steak, baked fish, and pork chops. You can also serve it with mashed potatoes, green beans with almonds, soft buttered rolls, and a fresh salad for a tasty meal.
🎚 How To Store Leftovers Honey Roasted Parsnips And Carrots?
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze the roasted vegetables in a sealed container for up to 2 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Honey Roasted Parsnips And Carrots?
- In The Oven: Preheat your oven to 350°F (175°C). Spread the vegetables on a baking sheet and cover with foil. Reheat for 10-15 minutes, or until heated through.
- In The Microwave: Place the vegetables in a microwave-safe dish. Cover and heat on high for 2-3 minutes, stirring halfway through.
- On the Stove: Heat the vegetables in a skillet over medium heat, stirring occasionally, until warmed through, about 5-10 minutes.
FAQ’S
How Long To Roast Parsnips And Carrots?
Roast the parsnips and carrots in the oven for about 1 hour and 20 minutes at 350°F (180°C).
How Do I Know When The Parsnips And Carrots Are Fully Cooked?
The vegetables are done when they have a golden brown color, are tender when pierced with a fork, and taste fully cooked when sampled.
What Temperature Is Best To Roast Carrots And Parsnips?
The best temperature to roast carrots and parsnips is 350°F (180°C). This temperature allows them to cook thoroughly and caramelize nicely.
Can I Roast Carrots And Parsnips In An Air Fryer?
Yes, you can roast carrots and parsnips in an air fryer. Set the air fryer to 350°F (180°C) and cook for about 20-25 minutes, shaking the basket halfway through cooking.
Should You Boil Carrots And Parsnips Before Roasting?
No, you don’t need to boil them first. Cooking them straight in the oven will make them sweet and nicely textured.
How To Cut Carrots And Parsnips For Roasting?
Cut them into even pieces, about 3-4 inches long and ½ inch thick. This helps them cook evenly and taste great.
Try More Jamie Oliver Recipes:
- Jamie Oliver Cauliflower And Broccoli Cheese
- Jamie Oliver Gluten Free Scones
- Jamie Oliver Honey Mustard Dressing
Jamie Oliver Honey Roasted Parsnips And Carrots Nutrition Facts
- Calories: 237kcal
- Carbohydrates: 43g
- Protein: 3g
- Fat: 8g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Sodium: 86mg
- Potassium: 786mg
- Fiber: 9g
- Sugar: 19g
- Calcium: 78mg
- Iron: 1mg
Jamie Oliver Honey Roasted Parsnips And Carrots
Description
Jamie Oliver Honey Roasted Parsnips and Carrots is made with carrots, parsnips, olive oil, runny honey, clementines, fresh thyme, red wine vinegar, bay leaves, and a pinch of sea salt. This delicious Jamie Oliver recipe creates a side dish that takes about 1 hour and 40 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat Your Oven: Start by heating your oven to 350°F (180°C or gas mark 4).
- Prepare the Carrots:Â Wash the carrots well and arrange them in a large roasting tray. Drizzle them with honey and one tablespoon of olive oil. Add a little sea salt.
- Add Flavor with Clementines and Thyme:Â Squeeze the juice of the clementines over the carrots and spread the thyme sprigs on top.
- Prepare the Parsnips:Â Wash and cut the ends off the parsnips. Place them next to the carrots in the tray.
- Season the Parsnips:Â Drizzle the parsnips with red wine vinegar and the remaining tablespoon of olive oil. Add a little sea salt and place the bay leaves among them.
- Roast the Vegetables:Â Carefully mix the carrots and parsnips where they are, so they get covered with the seasonings. Bake them in the oven for 1 hour and 20 minutes. They should look golden brown and feel soft
- Final Check:Â Check if the vegetables are cooked through. If they are not soft and golden, you can roast them for an extra 10-15 minutes.
Notes
- Cut Evenly:Â Cut all the carrots and parsnips the same size so they cook at the same rate and are all ready together.
- Coat Well:Â Make sure all the vegetables are nicely covered with honey, olive oil, and vinegar. This makes them taste better and look shiny and appetizing.
- Use Fresh Thyme:Â Fresh thyme tastes better than dried. It adds a lot of flavor to your roasted vegetables.
- Space Out the Vegetables: Don’t put the vegetables too close together on the tray. If they are too packed, they will get soft and wet instead of crispy.
- Check While Cooking:Â Sometimes your oven might be hotter or cooler than you think. Check your vegetables early to see if they are soft and brown. If not, you might need to cook them a little longer.