I love the crispy, chewy sweetness of this recipe. Chopping the carrots and parsnips into long thin pieces maximises the chewy caramelising.
- 4 small-medium parsnips
- 2 bunches of dutch carrots (or 6 large carrots)
- 2 tablespoons salted butter
- 2 tablespoons of honey (I use leatherwood honey, because I love the strong and distinctive flavour it gives the vegetables)
Preheat the oven to 250 C.
Chop the parsnips and carrots as desired. Put vegetables, butter and honey in a roasting dish and place in the oven. After 5 minutes stir it all up to make sure the vegetables are coated with the melted butter and honey.
Roast for about 15-20 minutes. The vegetables should be soft (but not mushy), glossy and caramelised on the edges. Serve immediately