HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThyme Roasted Parsnip & Baby Rainbow Carrots
Thyme Roasted Parsnip & Baby Rainbow Carrots

Thyme Roasted Parsnip & Baby Rainbow Carrots

with Honey Garlic 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.

Allergens:Tree NutsMilk

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Total Time30 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people



1 bunch

baby rainbow carrots

2 clove


1 bunch


1 bunch


1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

20 g



2 tsp


½ tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1139 kJ
Energy (kJ)0 kJ
Fat17.7 g
of which saturates6.4 g
Carbohydrate24.3 g
of which sugars18.2 g
Dietary Fibre0 g
Protein4 g
Cholesterol0 mg
Sodium126 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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 and scrub them 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. Cook the garlic and thyme until fragrant, 1-2 minutes. Remove from the heat, then stir through the honey and balsamic vinegar. Season with salt and pepper.


Transfer the veggies to a serving platter. Pour the honey-garlic glaze over the veggies and garnish with the parsley and toasted almonds.