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 :
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.
Tasty Tuesdays with Honest Mum.
Cook, Blog, Share with Lucy at Supergolden Bakes.
Honey-Glazed Thyme-Roasted Spring Carrots & Parsnips
sea salt and freshly ground pepper to taste
- Preheat the oven to 200 C/400 F/Gas 6.
- 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.
- Lay the carrots and parsnips in a roasting dish, interspersed with sprigs of thyme.
- Drizzle and lightly toss with a little olive oil to coat.
- Drizzle with honey. Season with salt and pepper.
- 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.
- When nearly done, sprinkle with a spoonful of sesame seeds and return to the oven for a further 5 minutes.