Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.
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.
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.
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’email@example.com on Instagram and use the hashtag #nourishingamy.
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With parsnip love x
[…] show in a grain bowl. I like to serve mine with my Cranberry and Chestnut Stuffing Falafels and my Coconut Honey Roasted Parsnips and Carrots. Don’t leave it until the big day to make these vegetables though, as soon as sprouts are back in […]
What a great idea! I love roasted root vegetables. I’m definitely going to try this.
I’m so glad to hear it – let me know what you think!
Aww I do love my roasted veggies! They are so delicious and so delightful, especially yours above. Carrots and Parsnips never knew that they work so well together, I will definitely be trying this recipe out. Thank you for the continuous inspiration on the your most lovely blog Nourishing Amy, I enjoy reading it so much and look forward to seeing your new content. You should be very proud of yourself. I love trying out new foods and you really have open my eyes about eating more veggies and plants, 🎉🥑🙉👩🏻🍳🌱☺️xxxx
Great to hear thanks so much Sophie x
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