Receta de chirivías y zanahorias asadas a la miel

Ingredientes

• Roasting Tray
• 350 g (2 Cups) Parsnips, (About x 3)
• 300 g (1 + 1/4 Cups) Carrots, (About x 4)
• 2-3 tbsp Olive Oil
• 1 tbsp Honey
• Salt
• 6 Rosemary Sprigs, (Plus extra for presentation)

Preparación

1. 1

   Preheat oven to 210°C/Fan 200°C/410ºF. Peel the parsnips...: Preheat oven to 210°C/Fan 200°C/410ºF. Peel the parsnips and carrots and cut into even 5 cm (2") batons.

2. 2

   Place into a roasting dish and add the...: Place into a roasting dish and add the olive oil and honey. Season well with salt and mix it all together using your hands.

3. 3

   Scatter over the rosemary sprigs and cook for...: Scatter over the rosemary sprigs and cook for 35 minutes until soft and caramelised. Mix halfway through the cooking time. Remove the cooked rosemary sprigs and serve immediately in a bowl with some fresh rosemary for presentation.