Butter-Me-Up Honey Glazed Veg

Butter-Me-Up Honey Glazed Veg

Coated in golden Dromona butter and baked for a crisp finish, these sumptuous sides will be the stars of the show. They make the perfect addition to your family festive feast.

  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Total time: 55 minutes

What you'll need:

Serves 6 – 8



  • 1kg carrots, trimmed, peeled, quartered lengthwise
  • 750g parsnips, trimmed, peeled, quartered lengthwise
  • 30g Dromona butter, melted
  • 1 tablespoon olive oil
  • 2 tablespoons runny honey
  • 1 tablespoon red wine vinegar
  • Freshly milled salt and pepper
  • For the honey and chive butter
  • 1 teaspoon olive oil
  • 1 small shallot, finely diced
  • 1 garlic clove, crushed
  • 1 teaspoon onion powder
  • 1 teaspoon honey
  • 1 tablespoon chives, finely chopped
  • 50g Dromona butter, softened

Made for sharing:

Remove from the oven and marvel at the glorious tastes and textures. Don’t forget to share a picture of your #GreatFoodMoments

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How it's done:

    1. Preheat an oven to 200°C (180°C Fan) / Gas Mark 6.
    2. Cook carrots and parsnips in boiling salted water for 5 minutes, then drain and toss in melted butter, oil, honey, vinegar and season.
    3. Arrange the carrots and parsnips in a single layer on a large oven tray and roast in a hot oven for 25 – 30 minutes until tender.

For the butter

  1. Heat the oil in a frying pan and gently fry the shallot until soft, add crushed garlic, onion powder and cook for a minute.
  2. Remove from the pan and cool. Mix into soft butter with honey and chives.
  3. Toss the roasted carrots and parsnips in honey and chive butter before serving.