Roast carrots and parsnips

• 분량: 6-8

재료

500g carrots, peeled, halved lengthwise

500g parsnips, peeled, halved

lengthwise

6 tbsp olive oil

3 tbsp butter

3 tbsp honey

1 tbsp balsamic vinegar

방향

1 Preheat the oven to 200°C/180°C fan/ gas mark 6.

2 Line two baking trays with parchment paper and place the parsnips on one and the carrots on the other.

3 Drizzle over the olive oil, then sprinkle generously with salt and pepper and toss to coat. Add a small splash of water to each tray — this helps to keep the vegetables from drying out.

4 Roast for 40-45 minutes, tossing once or twice during this time.

5 Melt the butter in a small pot over a medium heat, then stir in the honey and vinegar. Drizzle the honey glaze over the vegetables and serve.

노트

This dish can be prepared a few hours ahead. Simply remove from the oven, cover with foil and let stand at room temperature. To warm through before serving, return to a hot oven for 10 minutes, uncovered.