Salty sweet caramelised parsnips and carrots are the ultimate decadence in a side dish.
Salted caramel is one of the most indulgent ways we’ve come across to enjoy your root vegetables. For special meals like Christmas feasts, it’s an excellent choice. Though it’s delicious alongside turkey, we think it might be even better with a Boxing Day roast ham, or an American-themed Thanksgiving dinner. Whatever you eat them with, caramelised parsnips and carrots are easy to make prepared in just 15 minutes.
- 500g carrots, peeled
- 500g parsnips, peeled
- 25g butter
- 25g granulated sugar
- Few stalks fresh thyme
- Heat the oven to 200°C/400°F/Gas 6. Cut the carrots and parsnips into even sized chunks. Put in a roasting tin with the oil, thyme and seasoning. Roast for 30-40 mins, until tender.
- Melt the butter and sugar together in a heavy-based pan. Increase the heat and cook for 5 mins. Add 1 tsp flaky sea salt.
- Drizzle over the veg and coat well. Return to the oven for a few mins to crisp up. Serve with extra thyme, if you like.
Top tips for making caramelised parsnips and carrots
It has to be flakey sea salt that you use in this recipe - table salt is too fine and heavy to have the right effect and your vegetables will be overwhelmed by the salt.
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Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
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