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Gordon Ramsay’s honey-glazed carrots and parsnips recipe combine two humble root vegetables, simply cooked. But the addition of a few choice spices elevates the dish to something really special.
Golden parsnips and bright carrots tossed with aromatic spices and sweet honey for a moreish side dish. Fantastic alongside festive roasts like turkey, beef, or ham, the delicate flavours also complement alternative centerpieces like a side of salmon or vegetarian nut roasts. You can even swap out the honey for maple syrup for a vegan-friendly version. Rather than roasting on a baking tray, this dish is cooked entirely on the hob. It's ideal if you’re short on oven space. It’s also much quicker than roasting - you can have it on the table in only half an hour.
- 500g parsnips
- 500g carrots
- 2–3 tbsp olive oil
- Few thyme sprigs
- 1 cinnamon stick, broken in two
- 3 star anise
- Sea salt and freshly ground black pepper
- 1–2 tbsp clear honey
- Splash of water
- Few knobs of butter
- Peel and halve or quarter the parsnips and carrots so that the pieces are of a similar size.
- Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning.
- Cook over a medium heat for 15–20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.
- Drizzle over the honey and cook until the vegetables start to caramelise. Deglaze the pan with the water and increase the heat. Cook for 2–3 minutes, until the liquid has evaporated and the carrots and parsnips are cooked through.
- Stir through a few knobs of butter to glaze.
Top tips for making Gordon Ramsay's honey-glazed carrots and parsnips
If you don’t have fresh thyme sprigs you can substitute them with rosemary, or use half a teaspoon of dried thyme. Star anise is a very popular spice in Chinese cooking, though it’s often overlooked in Western food. It adds a peppery liquorice-like taste to savoury dishes, a bit like fennel seeds. The pods remain very hard and woody even during cooking so they can’t be eaten. It’s nice to keep them in the serving dish as they look attractive but make sure guests know not to try and eat them.
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