Ginger and honey roasted baby carrots and parsnips – Food & Home Magazine
Ginger and honey roasted baby carrots and parsnips—sliced veggies drizzled with a sweet glaze for a tasty side dish. Perfectly roasted in just 30 mins!
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Ingredients
- 400g baby rainbow carrots, sliced lengthways
- 400g baby parsnips, sliced lengthways
- 45ml (3 tbsp) olive oil
- handful fresh thyme sprigs
- salt
- freshly ground black pepper
- Ginger and honey glaze
- 60g butter, melted
- 60ml (¼ cup) honey
- 2cm piece ginger, peeled and finely grated
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