Thyme Roasted Parsnip & Baby Rainbow Carrots

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

with Honey Garlic Glaze | Serves 2

Get up to $175 off

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.

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

2 unit

parsnip

1 bunch

Baby Rainbow Carrots

2 clove

garlic

1 bunch

thyme

1 bunch

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

/ per serving

Energy (kJ)970 kJ

Fat11.2 g

of which saturates5.7 g

Carbohydrate24.4 g

of which sugars18.1 g

Protein4.6 g

Sodium130 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 Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the parsnip (unpeeled) lengthways into quarters. Trim the green tops from the baby rainbow carrots, then scrub the carrots clean. Place the parsnip and carrots on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast until tender, 25-30 minutes.
TIP: Cut the veggies to size so they cook in time.

While the veggies are roasting, finely chop the garlic. Pick the thyme leaves. Roughly chop the parsley leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil and the butter. Add the garlic and thyme and cook until fragrant, 1-2 minutes. Remove from the heat, then stir through the honey and balsamic vinegar. Season with salt and pepper.