Roasted Parsnip & Baby Rainbow Carrots

Name: Roasted Parsnip & Baby Rainbow Carrots with Honey-Thyme Glaze | Serves 2
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 olive oil; 2 parsnip; 1 bunch Baby Rainbow Carrots; 2 clove garlic; 1 bag thyme; 1 bag parsley; 1 packet flaked almonds; 20 g butter; 2 tsp honey; ½ tsp balsamic vinegar

with Honey-Thyme Glaze | Serves 2

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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 current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Almond

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

parsnip

1 bunch

Baby Rainbow Carrots

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

Energy (kJ)1154 kJ

Fat17.8 g

of which saturates6.4 g

Carbohydrate24.6 g

of which sugars18.3 g

Protein4.2 g

Sodium127 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 220°C/200°C fan-forced. Cut parsnip lengthways into quarters. Trim green tops from baby rainbow carrots, then scrub them clean (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. Transfer to a bowl.

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.