Mary Berry Honey Roasted Carrots and Parsnips Recipe
Mary Berry’s honey-roasted carrots and parsnips is a classic British side dish where fresh, seasonal root vegetables are roasted until tender and golden. The combination of honey, olive oil, and butter gives them a glossy finish with just the right touch of sweetness. The roasting process enhances the earthy flavor of the vegetables while giving them a slightly crisp edge and a soft, flavorful center.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Oven-roasted
- Cuisine: British
Ingredients
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500g carrots, peeled and cut into batons
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500g parsnips, peeled and cut into batons
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2 tbsp olive oil
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25g butter, melted
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2 tbsp clear honey
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Salt and freshly ground black pepper, to taste
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1 tsp fresh thyme leaves (optional, for garnish)
Instructions
Set your oven to 200°C (400°F). Place the roasting tray inside as it heats to help the vegetables roast evenly and crisp up.
Peel the carrots and parsnips and cut them into evenly sized batons to ensure uniform cooking.
In a small saucepan, melt the butter with olive oil over low heat. Stir in the honey until well combined. Season with salt and pepper.
In a large bowl, toss the carrots and parsnips with the honey-butter mixture until every piece is evenly coated.
Spread the coated vegetables in a single layer on the preheated tray. Roast for 35–40 minutes, turning once halfway through, until tender and golden with caramelized edges.
Transfer to a serving dish, sprinkle with fresh thyme if desired, and serve warm as a side dish.