Honey & Za’atar Glazed Carrots & Parsnips

Jo Pratt

Sticky, sweet and fragrant, these glazed carrots and parsnips are an excellent accompaniment. An extra flavour boost comes from the balsamic vinegar which turns into a sticky glaze in the oven with the honey, these will hold their own on the Christmas table! A sprinkling of za’atar is the crowning glory on top.

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Ingredients

carrot 500 g (sliced)
parsnip 3 (sliced)
olive oil 6 tbsp
honey 2 tbsp
balsamic vinegar 1 tbsp
za'atar 1 tbsp

Method

Preheat the oven to 200°C/180°C fan/gas mark 6.
Peel and slice the carrots and parsnips in half lengthways. Any bigger vegetables can be sliced again if needed, so they are all roughly around the same size. Pick the thyme leaves.
Add the carrots and parsnips to a baking tray and toss with ⅔ of the olive oil and season generously with salt and pepper. Bake in the oven for 30 minutes, stirring halfway through.
Meanwhile, make the honey glaze by mixing together the rest of the oil, honey and balsamic vinegar.
After 30 minutes, remove the tray from the oven and pour over the honey glaze, scatter the thyme leaves and half the za’atar on top.
Stir well then return the tray to the oven for 10 - 15 minutes until the vegetables are cooked through. Scatter the rest of the za’atar on top before serving. Plate up and enjoy!

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Honey & Za’atar Glazed Carrots & Parsnips

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