Serves: 6-8
Preparation time: 10mins
Cook time: 45mins
Coated in golden Dromona butter and baked for a crisp finish, these sumptuous sides will be the stars of the show. They make the perfect addition to your family festive feast.
1) Preheat an oven to 200°C (180°C Fan) / Gas Mark 6.
2) Cook carrots and parsnips in boiling salted water for 5 minutes, then drain and toss in melted butter, oil, honey, vinegar and season.
3) Arrange the carrots and parsnips in a single layer on a large oven tray and roast in a hot oven for 25 – 30 minutes until tender.
For the butter
1) Heat the oil in a frying pan and gently fry the shallot until soft, add crushed garlic, onion powder and cook for a minute.
2)Remove from the pan and cool. Mix into soft butter with honey and chives.
3)Toss the roasted carrots and parsnips in honey and chive butter before serving.
1kg carrots, trimmed, peeled, quartered lengthwise
750g parsnips, trimmed, peeled, quartered lengthwise
30g Dromona butter, melted
1 tablespoon olive oil
2 tablespoons runny honey
1 tablespoon red wine vinegar
Freshly milled salt and pepper
For the honey and chive butter
1 teaspoon olive oil
1 small shallot, finely diced
1 garlic clove, crushed
1 teaspoon onion powder
1 teaspoon honey
1 tablespoon chives, finely chopped
50g Dromona butter, softened
