Roast Carrots & Parsnips With Clementines & Thyme

Roast Carrots & Parsnips With Clementines & Thyme

Clementines are everyones fruit bowl snack but they create a whole new experience when you cook with them! Using the juice in dressings, juicy segments mixed into Winter salads roasted with root veggies like we have done here, are really delicious ways of using them!

This tray of roast parsnips & carrots couldn’t be simpler to put together or cook and is delicious served with a Sunday Roast, comforting favourite like a delicious, hot pie or jumble into a funky warm salad!

 

Ingredients to serve 4-6 as a side:

1 bunch of carrots

2-3 parsnips

4 or 5 sprigs of thyme

2 clementines

Olive oil

Sea salt

Freshly ground black pepper

 

Method:

1. Pre-heat the oven to 180c/ 340f / gas mark 4.

2. Snap off the carrot tops and give them a scrub under running water. Pat the dry and scatter them, whole in a large roasting tray.

3. Peel the parsnips and cut them, lengthways, in half and then each half into 3 long wedges. Put the parsnips in with the carrots.

4. Cat the clementines in half, widthways and squeeze in the juice of just 1 of the halves.

5. Scatter in the sprigs of thyme, pour over 2 tablespoons of olive oil and sprinkle over a good pinch of salt and pepper.

6. Jumble everything together and make sure all 4 halves of clementine and well nestled in with the root veggies.

7. Put the tray in the oven and roast for 40-45 minutes or until the carrots and parsnips and tender in the middle and caramelised around the edges.

8. Serve with veggies and clementines together for people to squeeze the sticky juices as they wish!

Enjoy! xx