Whether you’re having people over for a dinner party, barbecuing or serving up a great Sunday lunch, you need a great side dish recipe you can turn to again and again. Luckily, this carrot and parsnip dish is so delicious you’ll have just that.
Ready in just 45 minutes, you’ll need to steam the veg for five minutes before you pop them in the oven and roast them but the result is so special you’ll just love it. This recipe makes enough to serve eight people, so it’s great for feeding a crowd.
- 750g parsnips, peeled and cut into large chunks
- 750g carrots, peeled and cut into large chunks
- 2tbsp olive oil
- Handful fresh thyme
- 2tbsp caramel syrup
- Steam the vegetables for 5 minutes. Heat the oven to 190-200 C.
- Heat the oil in a large roasting tin then toss in the vegetables with lots of seasoning and the thyme. Roast for 40 minutes, stir through the caramel and roast for a further 5 minutes before serving.
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