Roasted Parsnip & Carrots
with Honey-Thyme Glaze | Serves 2
- Almond
- Milk
Get a good whiff of the herby aroma rising from this hearty side. The honey-garlic glaze reveals the delicate flavours hiding in the thyme and colourful roasted veggies while the toasted almonds never fail to add a satisfying crunch. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
parsnip
2
carrot
2 clove
garlic
1 bag
thyme
1 bag
parsley
1 packet
flaked almonds
(Contains: Almond; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
2 tsp
honey
½ tsp
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut parsnip lengthways into quarters. Halve any thick carrots lengthways. • Place veggies on a lined oven tray and drizzle with olive oil. Season with salt and pepper and toss to coat. Spread out evenly and roast until tender, 25-30 minutes.
• While the veggies are roasting, finely chop garlic. Pick thyme leaves. Roughly chop parsley leaves. • Heat a medium frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Set aside.
• When the veggies have 5 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil and the butter. Cook garlic and thyme until fragrant, 1-2 minutes. • Remove from heat, then stir through the honey and balsamic vinegar. Season to taste.
• Transfer veggies to a serving plate. Pour honey-thyme glaze over veggies. Garnish with parsley and toasted almonds to serve. Enjoy!
