These honey-and-thyme glazed carrots and parsnips make a deliciously fragrant, naturally sweet side dish. Parboiled for perfect texture, coated in a glossy honey-herb dressing, and finished with a golden roast, they’re ideal for prepping ahead and freezing—perfect for effortless entertaining or feeding a crowd
1kgcarrotpeeled, chopped into 1.5inc pieces* see note 1
1kgparsnippeeled, chopped 1.5inc pieces* see note 1
4tbsprunny honey
2tbspfresh thyme leaves
Saltpepper, 1-2 tbsp oil
Instructions
To parboil: Pop the carrots to one pot, and the parsnips to another cover with cold water and a pinch of salt.
Boil for 10-15 minutes until just cooked, strain and cool completely on a large tray.
Once cooled, mix the honey, thyme, salt, pepper and oil together and pour over the carrot and parsnip, toss to coat.
To freeze: place in a ziplock bag, lay flat and remove all air. Defrost overnight.
To cook: Preheat the oven 180ºc, roast on a baking tray and roast in the oven for 30 minutes or until caramelised on the edges. It may take longer if there is a lot of food in the oven. Air fryer: Cook in batches 180ºC for 8-10 minutes, shaking the basket half way through.
Note 1: I like to chop the carrots on the diagonal into 1.5 inch pieces, turn the carrot from left to right so the centre is a barrel but the end are pointed. Repeat with the parsnips. See the images for more detail.