Really good roast veg

Glazed carrots & bay parsnips

Really good roast veg

Really good roast veg

Serves Serves 10
Time Cooks In1 hour 35 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 139 7%
  • Fat 4g 6%
  • Saturates 0.6g 3%
  • Sugars 12.6g 14%
  • Salt 0.6g 10%
  • Protein 2.8g 6%
  • Carbs 24.6g 9%
  • Fibre 7.4g -
Of an adult's reference intake
Tap For Method


  • 1 kg carrots
  • 1 tablespoon runny honey
  • olive oil
  • 2 clementines
  • ½ a bunch of fresh thyme , (15g)
  • 1 kg parsnips
  • red wine vinegar
  • 1 handful of bay leaves
Tap For Method

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Tap For Ingredients


  1. Preheat the oven to 180°C/350°F/gas 4. Scrub the carrots and line them up in a large roasting tray. Drizzle with the honey, 1 tablespoon of olive oil, and sprinkle over a pinch of sea salt. Squeeze over the juice of the clementines and scatter over the thyme sprigs.
  2. Scrub and trim the parsnips. Line them up in the tray next to the carrots and drizzle with 1 tablespoon of red wine vinegar and 1 tablespoon of olive oil. Sprinkle with a pinch of sea salt and tuck in the bay leaves.
  3. Gently toss the veg in their own sections, and roast for 1 hour and 20 minutes, or until golden and gorgeous.