There's nothing like the flavour of roasted carrots and parsnips. Roasting enhances the flavour and creates a beautiful natural caramelisation. To top these off is a honey, rosemary and sage glaze that transforms these delicious carrots and parsnips into something special. This is the perfect Christmas side dish recipe.

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Ingredients - 

Roasted Vegetables -

3 Tbsp (60ml) - Olive Oil 
600g (1.32lb) - Carrots, Washed 
600g (1.32lbs) - Parsnips, Washed 
Seasoning To Taste 

Honey Glaze - 

3 Tbsp (42g) - Unsalted Butter
3 Tbsp (60g) - Honey 
10 - Sage Leaves 
1 - Rosemary Sprig 
Seasoning To Taste 

Method - 

1. Preheat oven to 200.c - 390.f Line two baking trays with parchment paper. 

2. Wash and slice the carrots and parsnips in half and place them across the two prepared baking trays. Add 1 1/2 Tbsp of oil to each tray and season well with salt and pepper. Mix to coat. 

3. Roast the carrots and parsnips in the oven for 15 minutes. Flip the carrots and parsnips and roast for 5-10 minutes or until golden and slightly caramelised. Remove and set aside. 

4. In the meantime, place a pan on the stovetop over medium heat. Add in the butter and allow it to melt. Add in the sage and rosemary, mix well and cook for 1 minute. Pour in the honey and seasoning to taste. Mix well for 1 to 1 1/2 minutes or until thickened. Turn off the heat and remove it from the stovetop. 

5. Serve the roasted carrots and parsnips on a platter, drizzle over the honey butter glaze and top with the rosemary and sage. Serve and dig in.

#christmasrecipes #christmasfood #carrotsandparsnips