Store Locator

Balsamic Honey, Roasted Carrots & Parsnips

by SuperValu

Roasted carrots and parsnips

Roasted carrots and parsnips

These roasted vegetables will go fantastically with any festive meal. The honey drizzled over the vegetables gives them a really sweet taste.

4 people 35 minutes 15 minutes

Ingredients

2 tbsp Balsamic Vinegar
225 g Carrots Peeled and cut at an angle into 1” chunks
1 tsp Cumin Seeds optional
50 g SuperValu Butter
50 ml SuperValu Honey
4 tbsp SuperValu Olive Oil
225 g SuperValu Parsnip Peeled and cut at an angle into 1
0 - SuperValu Whole Black Peppercorns

Method

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
2. In a large bowl mix together the carrots and parsnips, drizzle with the olive oil and season generously with salt and pepper.
3. Arrange on a foil lined tray and place in the oven for 20 minutes.
4. Remove from the oven and toss before returning to the oven for a further 10–15 minutes until tender.
5. A few minutes before serving, melt the butter in a saucepan, whisk in the honey and balsamic vinegar and drizzle over the vegetables.
6. Sprinkle with cumin seeds for additional flavour if desired.

Secure payments with: