Balsamic Honey, Roasted Carrots & Parsnips

Roasted carrots and parsnips Roasted carrots and parsnips

These roasted vegetables will go fantastically with any festive meal. The honey drizzled over the vegetables gives them a really sweet taste.

4 people 35 minutes 15 minutes


  • 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


    1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
    2. In a large bowl mix together the carrots and parsnips, drizzle with the olive oil and season generously with salt and pepper.
    3. Arrange on a foil lined tray and place in the oven for 20 minutes.
    4. Remove from the oven and toss before returning to the oven for a further 10–15 minutes until tender.
    5. A few minutes before serving, melt the butter in a saucepan, whisk in the honey and balsamic vinegar and drizzle over the vegetables.
    6. Sprinkle with cumin seeds for additional flavour if desired.
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