Roasted Honeyed Root Vegetables with Thyme


These are a staple every time we have a roast in our family. They are very easy to make and a total taste sensation.

It's really important that the vegetables are covered for the first part of the cooking process as the honey can easily burn in a hot oven making a mess of your food and dish.

I generally use the masterfoods mustard as its got a great tang that is mellowed out by the honey.


2 bunches baby carrots, peeled and sliced lengthways
5 small parsnips, peeled and sliced lengthways
2 tbsp olive oil
1 - 2 tbsp honey, depending on how sweet you like them
1 tbsp seeded mustard
15 g butter
Sea salt, a good pinch
Freshly ground black paper
Fresh thyme

Preheat oven to 180 degrees.

In a bowl put oil, honey, mustard, butter, salt and pepper. Place in a microwave until the butter just softened and everything mixes together easily.

Arrange vegetables in an oven dish, pour over marinade and toss through. Sprinkle thyme around. Cover with tin foil. Roast for 20 minutes, remove from oven, toss and place back in the oven for 15 minutes or until caramelised. Keep an eye on them.

Serve. Enjoy.

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