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Roast carrots and parsnips for 5

Butter-and-honey carrots and browned roast parsnips, finished with lemon and parsley.

Recipe bywjf.morris
Roast dinnerBritishServes five
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Total time1 hr 7 min
DifficultyEveryday
Community ratingNew recipe
Per serving1.6g protein
Roast carrots and parsnips for 5 ready to serve
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Structure checkedAdaptive recipe data
Serves
5

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Method

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  1. 01

    Set the oven

    1 minHands-onStart 67 min before serving

    Set the oven to 200°C fan.

  2. 02

    Heat the oven

    20 minHands-off · check as directedStart 66 min before serving

    Allow about 20 minutes for the oven to reach 200°C fan.

  3. 03

    Prepare the roots

    15 minHands-onStart 66 min before serving

    Peel and halve the carrots lengthways, quartering particularly thick ones. Peel and quarter the parsnips lengthways and remove hard, woody cores. Chop the parsley.

  4. 04

    Season in separate tins

    6 minHands-onStart 51 min before serving

    Toss the carrots with their olive oil, thyme, salt and pepper, then dot with their butter. Separately toss the parsnips with their roasting oil, salt and pepper. Arrange in separate shallow tins.

  5. 05

    Load the roots

    2 minHands-onStart 45 min before serving

    Put both tins in the oven, leaving room for airflow.

  6. 06

    Roast the roots

    25 minHands-off · check as directedStart 43 min before serving

    Roast at 200°C fan for about 25 minutes before turning. Total roasting time is usually about 35–45 minutes, depending on thickness.

  7. 07

    Turn and glaze

    3 minHands-onStart 18 min before serving

    Turn both vegetables and check tenderness. Drizzle the honey over the carrots and toss gently. Return the tins promptly.

  8. 08

    Finish roasting

    12 minHands-off · check as directedStart 15 min before serving

    Roast for roughly another 10–12 minutes, until tender with browned edges and glossy carrots. Watch the honey glaze; remove either tin as soon as ready.

  9. 09

    Finish and serve

    3 minHands-onStart 3 min before serving

    Add lemon juice to the carrots and parsley to the parsnips. Transfer to warm serving dishes and serve promptly, keeping the parsnips uncovered.

Equipment check

3 items required

  • Fan oven
  • Two shallow roasting tins
  • Peeler and knife

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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