INGREDIENTS
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Roasted Carrots
6 peeled carrots, cut into large batons
30g butter
40ml veg oil
2 small sprigs of thyme
15g tarragon
1 tbsp of brown sugar or honey
2g Maldon salt
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Parsnips with Honey & Rosemary
6 parsnips, peeled, trimmed and cut into batons
80ml vegetable oil
30g butter
2 large tbsp honey
2 sprigs of rosemary
6g Maldon salt
2g crushed pepper
Method
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Roasted Carrots
Place the oil into a pan and when hot, add the butter. Once caramelized, add the carrots and thyme, Maldon salt and a few turns of fresh milled pepper.
Roast in the oven for approximately 20-30 minutes in the oven at 200c until golden, or this can be done on a gas burner or induction as well. Add the tarragon & honey at the end and cook for 10 minutes.
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Parsnips with Honey & Rosemary
Place a large frying pan onto a medium heat. Add the oil and the butter, and when brown, add in the parsnips and seasoning.
Roast for approximately 20-30 minutes at 200c in the oven, cooking until golden. This can be done on a gas burner or induction as well. Add the tarragon & honey at the end, cooking for 10 minutes, then serve.