Las mejores zanahorias y chirivías asadas con miel

Ingredientes

• 400 grams carrots (sliced into thick batons)
• 400 grams parsnips (sliced into thick batons)
• 1 tablespoon olive oil and some extra for oiling the baking tray (or vegetable oil)
• 2.5 tablespoons honey
• 0.5 teaspoon Dijon mustard
• 0.5 teaspoon salt
• few good grinds of black pepper
• 30 grams butter (melted)
• 2 teaspoons plain flour
• few sprigs thyme or rosemary (to taste, we use about 7 sprigs)

Preparación

1. 1

   --- Do the prep ---

2. 2

   Preheat the oven to 190C/374F/gas mark 5 and lightly oil a large baking tray.

3. 3

   Wash the carrots and parsnips. If you are not peeling the veg, make sure to give them a good scrub.

4. 4

   Slice the carrots and parsnips into thick batons of roughly equal sizes so they cook evenly. Place them in a large bowl.

5. 5

   In a jug, whisk together the olive oil, honey, Dijon mustard, salt, pepper, melted butter and plain flour.

6. 6

   --- Construct the dish ---

7. 7

   Pour the sauce over the vegetables in the bowl. Using your hands, toss the veg in the sauce ensuring every baton is coated.

8. 8

   Tip the vegetables onto the baking tray. Spread them out evenly in a single layer. This helps the vegetables cook evenly and ensures they become nicely browned and crispy.

9. 9

   Distribute the sprigs of thyme or rosemary across the veg.

10. 10

    Bake for 40-45 minutes until the vegetables are cooked through and have some spots of caramelisation.Turn the batons over halfway through.

11. 11

    Transfer to a bowl and serve piping hot.

12. 12

    For the extra glossy look, use a pastry brush and stipple some honey onto the veg just before serving. Be sparing as you don't want the veg to become too sweet.