Glazed orange carrots
These easy carrots are boiled for a few minutes until just soft then fried with butter and orange juice in a pan to give them a shiny glaze. Serve with your Sunday roast or Christmas lunch
Honey-roasted parsnips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
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- 500g parsnips
- 1 tbsp flour
- 1 tbsp honey
- 2 tbsp sunflower oil
- 2 tbsp butter
Nutrition: per serving
- kcal119
- fat7g
- saturates2g
- carbs11g
- sugars5g
- fibre4g
- protein1g
- salt0.1glow
Method
step 1
Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
step 2
Drain in a colander and let them steam-dry for a few mins.
step 3
Heat oven to 190C/170C fan/ gas 5.
step 4
Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
step 5
Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
step 6
Roast for 40 mins, turning halfway, until golden.
