Welcome to my blog, through which I hope to be able to share my experiences of gluten free cooking, baking, experimenting and eating.
When my daughter was diagnosed (age 6) with Coeliac Disease, our world of eating changed overnight. From breads, pastry and pasta to cakes, biscuits and puddings.......... suddenly most of what we knew was 'off the menu'. I think I must have tested every available gluten free product on the market, seeking out replacements to try and keep things as normal as possible. I was disappointed to find that what was available was often dry, crumbly and flavourless.
Not one to shy away from a challenge, I decided to turn my kitchen into a laboratory, turn all I knew about cooking on its head and start creating!

Wednesday, 18 March 2015

Honey-Glazed Thyme-Roasted Spring Carrots & Parsnips


It's the time of year when early spring veg starts to become available....... fresh, succulent and tender. I am not a great fan of carrots or any other root veg chopped and boiled, but give me a plate which has been drizzled with the gift of the bees, softly roasted to the point of caramelisation and seasoned with carefully chosen herbs and seasoning and I'm there!

Cooking root vegetables this way has to be one of my favourite side dishes, yet it is so, so easy to prepare. Simply source your most desired root veg, cut to a smallish size (or don't if it is a baby variety), toss in a little olive oil, add a little honey, a sprinkle of fresh herbs and some salt and pepper and roast lovingly!


I spotted some baby parsnips and purple carrots in my favourite local farm shop - Macknade in Faversham last week and just knew I needed to eat them. I also knew that the colour contrast of some bright orange carrots against the deep, almost gothic purple ones and creamy-white baby parsnips was going to make for a stunning plate......

The fresh Spring thyme not only adds a wonderful floral scent and a hint of aromatic herbiness to the dish, but also looks beautiful laid across the vibrant, honey-sweet carrots. Topped with a handful of sesame seeds I could quite happily ignore the meat or fish and eat a whole bowl of these.....


I am sharing my Honey-Glazed Thyme-Roasted Spring Carrots & Parsnips with the following challenges this month :

Extra Veg with Elizabeth's Kitchen Diary (& Fuss Free Flavours & Utterly Scrummy). This is a delicious way to get extra veg into your day.

Shop Local also with Elizabeth's Kitchen Diary. The parsnips and carrots in this dish are locally grown and sourced from our favourite farm shop.

Vegetable Palette with Shaheen at A2K - A Seasonal Veg Table. This month's theme is Simple Spring Vegetables. These Spring root veg are so straight forward but amazingly flavoursome.

Cooking with Herbs with Karen at Lavender & Lovage. This month, we are linking great cookery with Spring Herbs. The Thyme in the garden is definitely showing good signs of recovering from the winter cold and with Spring is looking more tasty by the day.

Tasty Tuesdays with Honest Mum.

Cook, Blog, Share with Lucy at Supergolden Bakes.



Honey-Glazed Thyme-Roasted Spring Carrots & Parsnips

Ingredients

young/baby carrots
purple carrots 
baby parsnips
olive oil to drizzle
clear honey (2 to 3 tablespoons)
a few sprigs fresh thyme
sea salt and freshly ground pepper to taste
1 tablespoon sesame seeds

Method

  1. Preheat the oven to 200 C/400 F/Gas 6.
  2. Scrape the parsnips and carrots (or peel if older) and trim as necessary. If the vegetables are larger, slice lengthways into batons keeping them as long as possible.
  3. Lay the carrots and parsnips in a roasting dish, interspersed with sprigs of thyme.
  4. Drizzle and lightly toss with a little olive oil to coat.
  5. Drizzle with honey. Season with salt and pepper.
  6. Bake for about an hour, turning occasionally until soft and beginning to caramelise. If the veg looks like it is beginning to burn, cover with foil to protect.
  7. When nearly done, sprinkle with a spoonful of sesame seeds and return to the oven for a further 5 minutes.
Gluten Free Alchemist © 2013-15 unless otherwise indicated

20 comments:

  1. I looooove roasted veggies!
    When you said honey, I could already imagine the taste.<33
    Thank you so much for sharing the recipe.

    Vegetarian Courtesy


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    1. Me too!!! You're welcome.... always good to share!

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  2. they look gorgeous - my mum used to add honey to boiled carrots sometimes - I think it was a lure but never really convinced me but roast carrots are on another level - delicious

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    1. Thanks Johanna. Not sure even honey would lure me to a plate of boiled carrots either! Give me roasted ones any day....

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  3. I am always happy with a plate of roasted vegetables. I use maple syrup on parsnips - soooo good!

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    1. Ooohh yes! Maple syrup would be delicious. I will try that next time! Thanks x

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  4. Oh, utterly gorgeous. Thanks for linking up to #tastytuesdays

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  5. This is a wonderful way to enjoy vegetables, what a great idea to use honey!

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    1. Thanks Alida. It is definitely my favourite way to enjoy vegetables!

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  6. Mmmm slowly roasted root vegetables are my favourite and my best. I particularly like parsnips roasted this way. Thanks for linking to #CookBlogShare

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  7. Fantastic, cooking root vegetables this way def. elevates them into something more elegant. I love this, especially finished off with a scattering of sesame seeds. Gorgeous. Thank you for sharing with Vegetable Palette, the round up will be up at the start of April.

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    1. You're welcome Shaheen. It's absolutely my favourite way of cooking them!

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  8. I LOVE this recipe and have a real fetish for purple carrots too!

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    1. Thanks Karen. Purple carrots are just wonderful aren't they?!

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  9. I know it's only breakfast time right now but I want this on my plate, NOW! Oh my goodness, stunning! Thank you for sharing with Extra Veg and Shop Local!

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    1. Thanks Elizabeth. I'm sure there's nothing wrong with carrots for breakfast....... I think that sounds a rather good idea!!!!

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