Jamie Oliver's Roasted Parsnips & Sweet Carrots
"Two really easy ways to turn humble root vegetables into occasion-worthy sides."
Serves: 6
Preparation time: 5 Minutes
Cooking time: 45 Minutes
Ingredients:
6 parsnips, peeled
Small bunch of fresh thyme
3 tablespoons olive oil by Sainsbury’s
2 tablespoons runny honey by Sainsbury’s
450g Taste the Difference British sweet spear carrots, trimmed and halved
30g butter
Pinch of cumin, optional
Small bunch of fresh thyme
3 tablespoons olive oil by Sainsbury’s
2 tablespoons runny honey by Sainsbury’s
450g Taste the Difference British sweet spear carrots, trimmed and halved
30g butter
Pinch of cumin, optional
Method:
Preheat your oven to 220°C, fan 200°C, gas 7.
Cut the parsnips into quarters, lengthways. Add to a pan of boiling water and parboil for 4–5 minutes.
Meanwhile, using a pestle and mortar, bash the thyme. Add the olive oil and honey, and season with salt and freshly ground black pepper.
Drain the parsnips and toss with the flavoured oil. Roast in the oven for 25 minutes, until crisp.
Get a pan big enough to hold the carrots in one layer. Add just enough water to cover them
Add the butter and a good pinch of sea salt.
Cook for about 15 minutes, until the water has evaporated.
Mix the parsnips and carrots together in a serving dish. If you want to add another layer of flavour, serve with a pinch of cumin and the pan juices.
