This recipe is designed so that the root vegetables can go into the oven at the same time as the roast potatoes or other potato dish, to make life as easy as possible. They have such a great natural sweetness, that is enhanced when roasting so it's a shame not to make the most of their flavour. I love vegetables, but I am really not a fan of plain boiled carrots and other root vegetables. Roasting the vegetables brings out their natural sweetness, and the honey adds a gorgeous shine to the caramelised edges, that is difficult to resist.Īnd the best bit? They can cook at the same time as your roast potatoes, so you can put them in and forget them. Cooked vegetables can also be added to your compost pile as a last resort (just don’t throw them in the garbage!).These honey roasted carrots and parsnips are an easy side dish that are ready in just 40 minutes, so perfect for your Sunday roast or any meal. The stalks and stems from the parsnips and the turnips leaves can be tossed in a food scrap vegetable broth. Both parsnips and turnips is available during autumn and winter months. Make this recipe while parsnips and turnips are in season: Seasonal shopping is one of the best things you can do for the planet. Sustainable living is our top priority here at Fork in the Road! Here are some ideas to take your green lifestyle to the next level while making this recipe.
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