Make root veggies exciting again with this perfect carrot and parsnip recipe that is super simple to do.
2–3 tbsp olive oil
Few thyme sprigs
1 cinnamon stick, broken in two
3 star anise
Sea salt and freshly ground black pepper
1–2 tbsp clear honey
Splash of water
Few knobs of butter
Peel and halve/quarter the parsnips and carrots so that the pieces are of a similar size. Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to fully coat them in the oil. Add the thyme, cinnamon, star anise and some seasoning.
Cook over a medium heat for 15–20 minutes, turning the vegetables frequently, until golden brown and they seem to be almost cooked through.
Drizzle over the honey and cook until the vegetables start to caramelise. Deglaze the pan by adding a splash of water and increase the heat.
Cook for a final 2–3 minutes, until the liquid has evaporated and the carrots and parsnips are cooked through. Stir through a few knobs of butter to finish off the glaze.
Pro tip: Make some extra glaze for leftovers the next day – if there are any!