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Honey Glazed Carrots & Parsnips

Honey Glazed Carrots & Parsnips


250g Parsnips 
250g Carrots 
2 – 3 tbsp Olive oil
2 Thyme sprigs
1 Cinnamon stick – broken into 2 
2 Star anise 
Sea salt and freshly ground black pepper
12 tbsp Clear honey 
Water, for splashing over veg
Butter, a couple of chunks


1. Peel and halve or quarter the parsnips and carrots so that the pieces are of a similar size.

2. Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss them to coat in oil.

3. Add the thyme, cinnamon, star anise and salt and pepper to taste.

4. Cook over a medium heat for 15 – 20 minutes, turning frequently until golden brown and almost cooked through.

5. Drizzle over the honey and cook until the vegetables start to caramelise.

6. Deglaze the pan with the water and increase the heat. Cook for 2-3 minutes until the liquid has evaporated and the carrots and parsnips are cooked through.

7. Stir in a few knobs of butter to glaze the veg.