Ginger-roast roots

Name: Ginger-roast roots
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8
Ingredients: 600 g (1lb 5oz) parsnips, peeled, halved lengthways and cut into 10cm (4in) lengths; 600 g (1lb 5oz) carrots, halved lengthways or into quarters if large and cut into 10cm (4in) lengths; 2 tbsp. oil; 2 tbsp. honey; 1 tbsp. ground ginger; 3 sprigs thyme, leaves picked

Honey brings out the natural sweetness of carrots and parsnips while ground ginger gives a subtle warmth.

By The GH Kitchen TeamPublished: 08 December 2014

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Yields:

Prep Time:

10 mins

Cook Time:

50 mins

Total Time:

1 hr

Ingredients

600 g (1lb 5oz) parsnips, peeled, halved lengthways and cut into 10cm (4in) lengths
600 g (1lb 5oz) carrots, halved lengthways or into quarters if large and cut into 10cm (4in) lengths
2 Tbsp. oil
2 Tbsp. honey
1 Tbsp. ground ginger
3 sprigs thyme, leaves picked

Directions

1. Step 1
  Heat oven to 200°C (180°C fan) mark 6. Combine all the ingredients in a large mixing bowl, season well.
2. Step 2
  Scatter veg in a large roasting tray in a single layer and roast for 50min, shaking the tin halfway through. Transfer to a warm dish to serve.
  
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