Roasted parsnips are hands down my favourite part of a roast dinner. I love the soft and naturally sweet inside that turns almost fluffy in the oven along with the caramelised and sticky golden outside. We fight for the last roasted parsnip in this household, so I’ve learnt so serve myself generously first time round.
Adopting a plant-based lifestyle means I don’t want to use the ordinary honey that is used to sweeten these roasted vegetables but the idea of using maple syrup was too sweet for my liking (although it is perfect with the balsamic vinegar on my sprouts). I tried roasting them just with a little oil and seasoning but they were definitely lacking something. Then I discovered coconut honey. It is sticky sweet just like bee’s honey, quite thick and with a strong honey-like flavour. It doesn’t taste like coconut at all but really lends itself to this recipe.
Needless to say, I eat these all year round and I wanted to develop a way I could enjoy all the same flavours but twice as often. So, I roasted the carrots together with the parsnips and it’s a match made in heaven. Not only do the colours look pretty together while roasting, but the textures pair very well, too. The carrots retain a bit more bite than the parsnips, but again, their natural sweetness shines through. The key to ensuring both vegetables are roasted to perfection at the same time is to chop them the same size. It may seem obvious but it really is key. I like mine in finger-sized batons, but rounds would also work, just adjust the roasting time accordingly as small shapes will be done in around 30 minutes.
To go with the coconut honey, I’ve only added salt, black pepper and fresh rosemary – though you can also use dried. I love using fresh herbs when I can, and they make a big difference to the overall flavour.
These Coconut Honey Roasted Parsnips and Carrots need little attention while they’re roasting so you can prepare the rest of your meal in peace.
One more thing: they smell amazing.
Coconut Honey Roasted Parsnips and Carrots
Sticky and sweet, these are my favourite way to enjoy carrots and parsnips and they make a great side dish part of a roast dinner.
- 4 large parsnips, peeled
- 4 large carrots, peeled
- 2 tbsp olive oil
- 2 tbsp coconut honey
- Salt and black pepper
- 4 sprigs fresh rosemary
- Preheat the oven to 180Fan/200*C and line 2 baking trays with parchment paper.
- Cut the parsnips and carrots unto even size batons – I usually cut mine in half widthway and then again lengthways to produce four batons and chop each baton in half (or thirds). You want all pieces to be evenly sized so they’ll cook at the same rate.
- Tumble into the 2 baking trays, drizzle over the oil, honey and season with salt and black pepper. Massage the mixture with your hands and then rub in the rosemary, nestling the stems amidst the vegetables.
- Roast in the middle of the oven for 45 minutes, or until soft in the centre, crisp on the outside and caramelised. Turn over half way through. Serve with your favourite roast dinner accompaniments or many other meals. These will keep in an airtight container in the fridge for 3 days but are best eaten fresh and warm.
I look forward to hearing what you think of my Coconut Honey Roasted Parsnips and Carrots and please let me know when you make them. Tag me in your creations – I’firstname.lastname@example.org on Instagram and use the hashtag #nourishingamy.
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With parsnip love x