Winter roast vegetables you'll want to eat again and again. Made with a dollop of honey, tarragon and a knob of Western Star Unsalted Butter to make a delightfully simple, flavour that makes veggies sing.
Ingreadient:
- 400g parsnips, washed and tops trimmed
- 400g baby carrots, washed and tops trimmed
- 3 tbsp honey
- 75g Western Star Unsalted Butter
- 2 tbsp olive oil
- 2 tbsp tarragon leaves, chopped
Direction:
- Preheat oven to 200°C
- Quarter the parsnips (and any larger baby carrots) lengthways. Place parsnips and carrots into a large saucepan covered with salted water. Place over medium-high heat and bring to the boil. Continue to boil for 5 minutes and then drain well allowing vegetables to steam dry
- Place into a large oven tray with oil and butter, season well with salt and pepper and toss together to coat. Place into the oven and roast for 20 minutes. Remove from the oven add honey and tarragon and toss to coat. Return to oven to cook for a further 20 minutes or until tender and golden. Serve immediately
