Roasted Carrot and Parsnip Batons
Recipe
Serves: 4 people | Prep time: 15 minutes | Cooking time: 30 minutes
British | Side Dish
Ingredients
- 400g large Carrots
- 400g Parsnips
- 3 tbsp Rapeseed Oil
- 3 tbsp Squeezy Honey
- 80g Pomegranate Seeds
- Salt and Pepper
Method
- Pre-heat the oven to 200°C/400°F/Gas Mark 6.
- Peel the carrots and parsnips and cut into batons.
- Boil in salted water for 2 minutes, then drain well.
- Scatter into a large roasting tray.
- Mix the oil and honey together.
- Pour over the vegetables in the tray.
- Finally, roast for 25/30 minutes – turning once during the cooking.
- Season and serve sprinkled with the pomegranate seeds.