• Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 30 minutes
    • British

    Roasted Carrot and Parsnip Batons

    Recipe Information

    Ingredients
    Print page

    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.

    Customer Reviews