Honey roasted carrots & parsnips with garlic tahini drizzle
This simple recipe celebrates two common British winter root vegetables: carrots and parsnips. The sweet honey and fresh rosemary flavours are infused into the vegetables during the cooking process, and the sweet-savoury tahini dressing is the perfect accompaniment for a delicious starter or side.
by Linda Hermans @lindahermansphotography
- 400g carrots
1 tbsp Hilltop Honey Scottish Heather honey
1 ½ tbsp Chiltern Cold Pressed Rapeseed Oil Rosemary Infusion or regular olive oil
2-3 sprigs fresh rosemary
2 garlic cloves
2 tbsp virgin olive oil
1 tsp Hilltop honey
1 tsp Dijon mustard
3 tbsp ice cold water
Salt and pepper to taste
Preheat the oven to 180C.
Scrub the carrots, cut off the leafy tops (if any) and pat them dry before placing them in an oven-proof dish.
Scrub the parsnips, pat dry and quarter them lengthways, then add to the dish along with the carrots.
In a small bowl, mix the honey, oil and a good pinch of finely grated nutmeg and pour over the vegetables.
Toss well to coat the carrots and parsnips evenly and season with a little salt and pepper.
Tuck the rosemary sprigs between the vegetables and roast in the oven for 25 minutes until golden, and a fork can be easily pressed into the thicker pieces.
Meanwhile, make the dressing. Peel and crush the garlic cloves and put them in a small bowl.
Add the tahini, oil, water, honey and mustard and stir vigorously to combine and make a smooth mixture.
Season to taste. Serve the dressing alongside the roasted vegetables as a delicious starter or side.