Roasted Parsnip & Baby Rainbow Carrots
with Honey-Thyme Glaze
- Almond
Ingredients
1 sachet
Thyme
1 packet
Parsley
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Baby Rainbow Carrots
2
Parsnip
Nutrition Values
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. 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!
