This recipe was suggested by another LocalTable subscriber, Mellissa, who also happens to be a friend of mine. A few weeks ago, she sent me a recipe for caramelised fennel, but I never got around to trying it. When she sent this one to me, I said “what’s with you and caramelising stuff?” to which she replied “um hello… sugar and butter”.
When I made this, I forgot to put in the cumin. It was deliciously scrummy without it, but I will make sure I try it with the cumin next time.
Again, this is super easy. Again, don’t peel the carrots and parsnips. Just give them a scrub and you’re good to go. Unless stated otherwise, all the food in the boxes is grown without the use of industrial chemicals.
I ate this with a friend for lunch, straight off the plate with our fingers after photographing them. This meant they were warm not hot, which was lovely. If you served them with a little less drizzle, they would make a great finger food at a party, I reckon.
Caramelised carrots & parsnipsPrint This
- 1/2 bunch baby carrots, tops trimmed (or if only big carrots are available, cut lengthways into halves)
- 4 medium parsnips, tops trimmed, cut lengthways into quarters
- 2 big blobs of butter (don't hold back)
- 2 big spoons of honey (can't have too much)
- 1 teaspoon cumin powder
- fresh rosemary leaves to sprinkle
- Preheat oven to 180°C and line a baking tray with baking paper.
- Melt the butter and honey together in a medium to large saucepan. Stir in the cumin.
- Take off the heat and chuck in the carrots & parsnips. Toss around to fully coat them in the mixture.
- Transfer onto the baking tray, making sure the vegetables are in a single layer, and pour the butter & honey mixture over them.
- Roast in the oven for 20 minutes, then check their progress. They should be moist and tender, but not squishy. I did a total of 25 minutes, but everyone’s oven is different.
- Serve on a beautiful white platter, drizzled with some of the butter & honey mixture from the baking tray and sprinkled with a few rosemary leaves.