Gordon Ramsay uses honey glaze to make parsnips and carrots even crispier

A roast dinner is not complete without all the trimmings, and going the extra mile to make your vegetables extra flavourful can elevate your meal.

There is nothing worse than limp or soggy vegetables when digging into a roast dinner, but cooking legend Gordon Ramsay has shared how to make your veggies even more crispy and delicious with his honey-glazed roasted carrots and parsnips.

This recipe is made using only one pan and can easily be done in less than 30 minutes.

Gordon’s secret to making mouth-watering sides is to cook them until golden use honey to caramelise them before using butter as a glaze to get them extra crunchy.

Whether you are preparing for a Christmas dinner or making a Sunday roast dinner, this is the perfect side dish no matter the time of year and can make the even pickiest eater clean their plate.

How to make Gordon Ramsay’s honey-glazed carrots and parsnips 

Ingredients (Serves eight) 

  • 500g of parsnips
  • 500g of carrots
  • One cinnamon stick (broken in two)
  • Three-star anise
  • Thyme sprigs
  • Three tablespoons of olive oil
  • Two tablespoons of clear honey
  • Butter
  • Sea salt and black pepper

Kitchen equipment

  • Large saute pan

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To begin, prepare your vegetables. Peel and chop both the parsnips and carrots so all the pieces are the same size.

Place the pan on the stove and drizzle with the olive oil. Heat the oil in a pan and then add in both the carrots and parsnips. Move the pan around to evenly coat the vegetables in the oil.

Add in your thyme, cinnamon, star anise plus the salt and pepper to the pan.

Cook your carrots and parsnips on medium heat for around 15 to 20 minutes until golden brown and almost cooked through. Make sure to keep moving and turn the vegetables over frequently so they cook evenly.

Drizzle the carrots and parsnips with honey and continue to cook the vegetables until they begin to caramelise.

Deglaze your pan with a splash of water and then increase the heat. Cook for another two to three minutes until the liquid has evaporated and the vegetables are fully cooked through.

Add in a few knobs of butter as a glaze, and your perfect honey-glazed carrots and parsnips are now ready to serve.

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