Hot Honey Glazed Root Vegetables

Name: Hot Honey Glazed Root Vegetables
Yield: 6
Ingredients: 12, Whole carrots; 6, Parsnips; 1 tsp, Salt; 2 sprigs, Thyme; 2 tbsp, Hot honey

Serves : 6
Type : Side Dish

Carrots and parsnips are Christmas classics, but here they get an irresistible upgrade with a drizzle of hot honey. Sweet, sticky, and just a little fiery, these roast vegetables are the perfect way to balance out rich meats and gravies. Best of all, you can prep them ahead with ease.

Ingredients

12 Whole carrots
6 Parsnips
1 tsp Salt
2 sprigs Thyme
2 tbsp Hot honey

Method

Peel the carrots and parsnips. Boil the carrots in salted water for 10 minutes.
Cut parsnips lengthways into quarters, removing the woody core. Add to the carrots for 5 minutes. Drain.
Chill overnight or freeze ahead if desired.
Roast with olive oil, salt, and thyme at 180°C for 20 minutes.
Drizzle over hot honey, then roast for a further 10 minutes to caramelize.