Roasted Carrots and Parsnips with Honey & Rosemary
Roast carrots and parsnips with honey and rosemary for a sweet and savory side dish from Tom Aikens. Perfect for special occasions or weeknight dinners!
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Cooking tools:
- Kitchen scale
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Pepper mill
- Skillet
- Pan
- Oven
- Stove
- Roasting pan
- Spoon
- Tongs
Ingredients
- 6 peeled carrots, cut into large batons
- 30g butter
- 40ml veg oil
- 2 small sprigs of thyme
- 15g tarragon
- 1 tbsp of brown sugar or honey
- 2g Maldon salt
- 6 parsnips, peeled, trimmed and cut into batons
- 80ml vegetable oil
- 2 large tbsp honey
- 2 sprigs of rosemary
- 6g Maldon salt
- 2g crushed pepper
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