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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.
Carrots are a great source of vitamins and have great benefits thanks to their beta-carotene and fibre content. The root veg is rich in vitamin A, Vitamin C and Vitamin K amongst a whole host of other vitamins and minerals that are really great for you.
Parsnips are also a great source of vitamins thanks to their vitamin C, vitamin C and vitamin E content, as well as high levels of fibre and protein.
Using caramel to cook these delicious veggies really helps to ramp up the flavour and gives them a lovely sweet glaze that goes really well with the fresh thyme.
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.
HOW TO MAKE ROASTED PARSNIPS AND CARROTS IN CARAMEL
- Steam the vegetables for 5 minutes. Heat the oven to 190-200C, 5-6.
- 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.
- 750g parsnips, peeled and cut into large chunks
- 750g carrots, peeled and cut into large chunks
- 2tbsp olive oil
- handful fresh thyme
- 2tbsp caramel (such as Bonne Maman or Carnation)
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