Balsamic Honey, Roasted Carrots & Parsnips
RECIPE OVERVIEW
These roasted vegetables will go fantastically with any festive meal. The honey drizzled over the vegetables gives them a really sweet taste.
Ingredients
Serves: 4 people
-
2
tbsp
Balsamic Vinegar
-
225
g
Carrots
Peeled and cut at an angle into 1” chunks -
1
tsp
Cumin Seeds
optional -
50
g
SuperValu Butter
-
50
ml
SuperValu Honey
-
4
tbsp
SuperValu Olive Oil
-
225
g
SuperValu Parsnip
Peeled and cut at an angle into 1 -
0
-
SuperValu Whole Black Peppercorns
Method
- Preheat the oven to 180ºC/350ºF/Gas Mark 4.
- In a large bowl mix together the carrots and parsnips, drizzle with the olive oil and season generously with salt and pepper.
- Arrange on a foil lined tray and place in the oven for 20 minutes.
- Remove from the oven and toss before returning to the oven for a further 10–15 minutes until tender.
- A few minutes before serving, melt the butter in a saucepan, whisk in the honey and balsamic vinegar and drizzle over the vegetables.
- Sprinkle with cumin seeds for additional flavour if desired.
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