Name: Honey-roasted parsnips and carrots
Prep time: 30 minutes
Cook time: 40 minutes
Yield: 4
Ingredients: 3 parsnips (450g); 4 large carrots (500g); 2 tsp honey; 1 tsp rapeseed oil; 2 tsp reduced-salt tamari (Japanese soy sauce); 4 fresh thyme sprigs, leaves picked; 1 tsp dried oregano; 1/2 tsp dried tarragon; 1 tsp dried parsley; 50g pistachios, roughly chopped; Juice of 1 lemon

A flavoursome accompaniment to any roast dinner.

Serves

Prep

30 minutes

Cook

40 minutes

Nutritional Information:

Each 200g serving contains (excludes serving suggestion)

KCal: 215
Carbs: 23.9g
Fibre: 9.3g
Protein: 5.6g
Fat: 8.4g
(Medium)
Saturates: 1.2g
(Low)
Sugars: 16.1g
(Medium)
Salt: 0.44g
(Low)

What makes a healthy, balanced diet?

Ingredients

3 parsnips (450g)
4 large carrots (500g)
2 tsp honey
1 tsp rapeseed oil
2 tsp reduced-salt tamari (Japanese soy sauce)
4 fresh thyme sprigs, leaves picked
1 tsp dried oregano
1/2 tsp dried tarragon
1 tsp dried parsley
50g pistachios, roughly chopped
Juice of 1 lemon

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Method

Step 1

Cut each of the parsnips and carrots in half lengthways and then into quarters. Cook in boiling water for 5 minutes. Drain, rinse with cold water and leave to cool.

Step 2

Mix together the honey, oil, tamari and herbs in a bowl. Add the parsnips and carrots. Leave to marinate in the fridge for at least 30 minutes.

Step 3

Preheat oven to 200°C/fan 180°C/gas 6. Line a baking tray with greaseproof paper.

Step 4

Tip the parsnips and carrots, with their marinade, on to the prepared tray and roast for 20–25 minutes until golden. Transfer the roasted vegetables to a platter. Sprinkle with the pistachios and lemon juice.

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