HONEY & ROSEMARY ROAST CARROTS & PARSNIPS

Tender carrots and parsnips, artfully roasted with honey and black pepper. The accompanying feta dip, a blend of creamy feta and smooth cream cheese, adds a tasty touch. Drizzled with honey, this dish acts as a great side.

PREP 15m

COOK 45m

TOTAL 1h

SERVES 4

Ingredients-

  • 500g Carrots, cut into batons

  • 500g Parsnips, cut into batons

  • 1 tbsp olive oil

  • 1-2 tbsp honey

  • 1 tsp fresh ground black pepper

Feta Dip:

  • 100g (1/2 block feta)

  • 100g cream cheese

  • 2 tbsp olive oil

  • 1/4 lemon juice

Instructions-

  1. Prepare Vegetables:

    • Part-boil carrot and parsnip batons in salted water until fork-tender. Remove parsnips first and leave carrots for a few minutes longer.

    • Drain and add to a baking tray with olive oil, honey, and black pepper.

    • Roast at 180°C for 40-45 minutes. Place carrots towards the top of the tray or spread out on one layer.

  2. Make Feta Dip:

    • In a jug, blend feta, cream cheese, olive oil, and lemon juice until smooth.

    • Adjust consistency by adding a splash of water for a runnier dip.

  3. Serve:

    • Drizzle honey over the roasted vegetables.

    • Serve with the feta dip.