Gordon Ramsay's honey-glazed carrots and parsnips are easy to make using a select few spices and herbs to make them even tastier.
Gordon cooks his carrots and parsnips on the hob in a large sauté pan so you don’t have to worry about oven space! These are perfect with any roast dinner and would make an excellent addition to your festive spread. Leftovers can be chopped up for bubble and squeak or mixed into a pie filling.
Ingredients
- 500g parsnips
- 500g carrots
- 2–3 tbsp olive oil
- Few thyme sprigs
- 1 cinnamon stick, broken in two
- 3 star anise
- Sea salt and freshly ground black pepper
- 1–2 tbsp clear honey
- Splash of water
- Few knobs of butter
WEIGHT CONVERTER
Method
- Peel and halve or quarter the parsnips and carrots so that the pieces are of a similar size.
- Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning.
- Cook over a medium heat for 15–20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.
- Drizzle over the honey and cook until the vegetables start to caramelise. Deglaze the pan with the water and increase the heat. Cook for 2–3 minutes, until the liquid has evaporated and the carrots and parsnips are cooked through.
- Stir through a few knobs of butter to glaze.
Top tips for making Gordon Ramsay's honey-glazed carrots and parsnips
If you don’t have fresh thyme sprigs you can substitute them with rosemary, or use half a teaspoon of dried thyme.
Should you peel carrots and parsnips before cooking?
Gordon says: ‘There’s no need to waste time peeling the carrots and parsnips - just give them a good scrub.’
Should you boil carrots and parsnips before roasting?
If you’d like a quicker cooking time you could parboil your carrots and parsnips to soften them a little. Allow to steam dry before tossing in hot oil for a crispy outside, as you would for roast potatoes.
Do you remove the core of parsnips before cooking?
Further into the season, after the first frosts, parsnips become larger and sweeter. At the same time, the cores can become a little tougher. There is no need to remove the core of parsnips, unless it has become fibrous. Even then, it's not harmful to eat, you just might find it a little chewy.
This Gordon Ramsay beef Wellington recipe is another festive classic but it’s great for any special occasion. Gordon Ramsay's Brussels sprouts with pancetta are another classic side dish for over the festive season. You might also like this Gordon Ramsay turkey , it has a delicious flavoured butter.
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