Honey Roast Carrots and Parnsips
Carrots and parnsips are in season right now so there is no better time to indulge in some delicious honey-roast produce.
- 4 large carrots peeled and chopped into batons
- 4 large parsnips peeled and chopped into batons
- 1 tablespoon olive oil
- 1 tablespoon honey
Preheat your oven to 180 degrees C.
Peel and chop the carrots and parsnips into batons - try your best to chop them all into even sizes, so that they cook evenly.
Place into a mixing bowl and coat the veggies evenly with the oil and honey.
Spread onto a large baking sheet and cover with tin foil. Bake in the oven for 15 minutes, then, remove the foil on top and place back in the oven for a further 5-10 minutes until golden brown on the edges.
Serve with your favourite roast, and our galicky roast potatoes (https://ditchthedietacademy.com/perfect-garlic-roast-potatoes/)