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
PREPARATION TIME:
10 minutes
COOKING TIME:
45 minutes
TOTAL TIME:
55 minutes

Serves 6 – 8

Ingredients

  • 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

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.

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

Serves 6 – 8

Ingredients

  • 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

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.

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