--- comments: true tags: - favorite - gordon-ramsay - side --- # :carrot: Honey Glazed Carrots & Parsnips ![Honey Glazed Carrots and Parsnips](../assets/images/honey-glazed-carrots-and-parsnips.jpg){ loading=lazy } | :timer_clock: Total Time | |:-----------------------: | | 23 minutes | ## :salt: Ingredients - :sweet_potato: 500 g parsnips - :carrot: 500 g carrots - :olive: 3 Tbsp olive oil - :herb: 2 sprigs thyme - :custard: 1 stick cinnamon - :star: 3 star anise - :honey_pot: 2 Tbsp clear honey - :droplet: 1 splash water - :butter: some butter ## :cooking: Cookware - 1 large sauté pan ## :pencil: Instructions ### Step 1 Peel and halve or quarter the parsnips and carrots so that the pieces are of a similar size. ### Step 2 Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. ### Step 3 Add the thyme, cinnamon broken in two, star anise and some seasoning. ### Step 4 Cook over a medium heat for 15 to 20 minutes, turning the vegetables frequently, until golden brown and almost cooked through. ### Step 5 Drizzle over the clear honey and cook until the vegetables start to caramelize. ### Step 6 Deglaze the pan with the water and increase the heat. ### Step 7 Cook for 2 to 3 minutes, until the liquid has evaporated, and the carrots and parsnips are cooked through. ### Step 8 Stir through a few knobs of butter to glaze. ### Step 9 Serve and enjoy! ## :link: Source -