Skip links and keyboard navigation

Honey glazed carrots and parsnip
  • 2 large carrots, sliced into batons
  • 1 large parsnip, sliced into batons
  • 1 tablespoon honey
  • 1/2 tablespoon olive oil
  • 2 teaspoons sesame seeds
  1. Preheat oven to 180ºC.
  2. Arrange carrots and parsnips in ovenproof baking dish.
  3. Drizzle over oil and honey, toss vegetables to coat.
  4. Bake in oven for 20-30 minutes.
  5. Serve sprinkled with sesame seeds.


  • Add 8 brussel sprouts, scoring each with a cross on the base.

Storage Suggestions

Can be kept in the refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Ovenproof baking tray

Nutrition Information

113g Quantity per serving Quantity per 100g
Energy 371kJ 327kJ
Protein 1.3g 1.2g
Fat, total 3.2g 2.8g
— Saturated 0.5g 0.4g
Carbohydrate 11.9g 10.6g
— Sugars 11g 9.7g
Fibre 4.2g 3.7g
Sodium 37mg 33mg