Glazed Parsnips and Carrots

Glazed Parsnips and Carrots

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Make root veggies exciting again with this perfect carrot and parsnip recipe that is super simple to do.


500g parsnips
500g carrots
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


Step 1

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.

Step 2

Cook over a medium heat for 15–20 minutes, turning the vegetables frequently, until golden brown and they seem to be almost cooked through.

Step 3

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.

Step 4

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!

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