Sticky Roasted Parsnips, Carrots, and Apples Recipe

Introduction

Sticky roasted parsnips, Chantenay carrots, and apples make a delightful autumn side dish that balances sweetness and warmth. This easy recipe combines honey and coriander seeds to create a flavorful glaze that enhances the natural sweetness of the vegetables and fruit.

Ingredients

• 12 small parsnips, peeled and halved lengthways
• 600g Chantenay carrots
• 3 tbsp olive oil
• 2 tbsp clear honey
• 2 tsp coriander seeds, crushed
• 4 red eating apples, cored and quartered

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan) or gas mark 4. Place the parsnips and carrots in a large roasting tin.
2. Step 2: In a small bowl, mix together the olive oil, honey, crushed coriander seeds, and a pinch of salt and pepper. Spoon this mixture over the parsnips and carrots, turning them to coat evenly.
3. Step 3: Roast the vegetables in the oven for 20 minutes.
4. Step 4: Add the quartered apples to the roasting tin. Continue to cook for another 20 minutes until the vegetables are golden and tender, and the apples are soft but hold their shape.
5. Step 5: Remove from the oven and serve warm as a delicious side dish.

Tips & Variations

• For extra depth, try adding a sprinkle of cinnamon or nutmeg along with the coriander seeds.
• Swap the red eating apples for Granny Smith for a tarter flavor.
• Use maple syrup instead of honey for a vegan option.
• Adding a handful of chopped fresh herbs like parsley or thyme just before serving brightens the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to retain the sticky glaze and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can prepare the vegetables and apples ahead of time and keep them covered in the fridge. Roast just before serving for the best texture and flavor.

What can I serve with sticky roasted parsnips, carrots, and apples?

This dish pairs well with roasted meats like chicken or pork, or can be enjoyed as part of a vegetarian meal alongside grains or leafy greens.

Sticky Roasted Parsnips, Carrots, and Apples Recipe

---

★★★★★

4.9 from 142 reviews

• Author: Hailey
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A delightful autumn dish featuring sticky roasted parsnips, Chantenay carrots, and sweet red apples, glazed with honey and spiced with crushed coriander seeds. Perfectly roasted to golden tenderness with a luscious, caramelized finish.

---

Ingredients

Scale 1x2x3x

Vegetables

• 12 small parsnips, peeled and halved lengthways
• 600g Chantenay carrots
• 4 red eating apples, cored and quartered

Glaze and Seasoning

• 3 tbsp olive oil
• 2 tbsp clear honey
• 2 tsp coriander seeds, crushed
• Salt and freshly ground black pepper, to taste

---

Instructions

1. Preheat the Oven: Set your oven to 180°C (160°C fan) or gas mark 4 to get it ready for roasting the vegetables evenly.
2. Prepare the Vegetables: Place the peeled and halved parsnips along with the Chantenay carrots into a large roasting tin, ensuring enough space for even roasting.
3. Make the Glaze: In a small bowl, combine the olive oil, clear honey, crushed coriander seeds, and season with salt and black pepper to taste. Mix well until blended.
4. Coat the Vegetables: Spoon the honey and oil mixture over the parsnips and carrots in the tin. Turn the vegetables to ensure they are thoroughly coated with the glaze.
5. Roast the Vegetables: Place the roasting tin in the oven and cook the vegetables for 20 minutes, allowing them to start softening and caramelizing.
6. Add the Apples: After 20 minutes, add the quartered red apples to the roasting tin, mixing gently with the vegetables and glaze.
7. Continue Roasting: Roast everything together for an additional 20 minutes until the vegetables are golden and just tender, and the apples have softened and caramelized slightly.
8. Serve: Remove from the oven and transfer to a serving dish. Serve warm as a flavorful side dish to complement meats or as a vegetarian centerpiece.

Notes

• Use firm, fresh Chantenay carrots for the best texture and sweetness.
• Clear honey provides a subtle floral sweetness without overpowering the dish.
• Crushing the coriander seeds releases their aromatic oils for enhanced flavor.
• Adjust seasoning with salt and pepper before roasting to taste.
• This dish pairs especially well with roast pork, chicken, or a festive vegetarian meal.
• For a vegan version, substitute honey with maple syrup.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: British

Keywords: roasted parsnips, Chantenay carrots, sticky honey glaze, roasted apples, autumn vegetables, side dish, vegetarian, honey glazed vegetables