Picture: Courtesy of Waitrose & Partners
Nothing beats roast parsnips as a side dish. This lovely roasted veg is delicious and easy to make.
Sticky roast parsnips & carrots
- 500 g parsnips (peeled and quartered)
- 500 g carrots (peeled and quartered)
- 2 tbsp demerara sugar
- ½ x 20g pack thyme (plus extra to serve)
- 25 g butter (cubed)
- 250 ml dry white wine or orange juice
- Preheat the oven to 220°C, gas mark 7. Toss the parsnips and carrots with the sugar and spread over a large roasting tray. Top with the thyme, butter and wine or orange juice. Season to taste.
- Roast, turning once, for 30-35 minutes or until golden and caramelised. Top with extra thyme to serve.
About
BritMums is the UK’s original collective of lifestyle bloggers and digital influencers, fueling the country’s most influential social content. We lead the online conversation with members who are parent social influencers creating content on topics ranging from food, parenting, travel, politics, style and more.