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Ginger and honey roast carrots and parsnips with tahini whip

This recipe sees tender ginger and honey roast carrots and parsnips paired with a creamy tahini whipc. A deliciously easy side dish the whole family is sure to love
Ginger and honey roast carrots and parsnips with tahini whipJae Frew
4
40M

This recipe first appeared in Food magazine issue 84.

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Ingredients

Tahini whip

Method

1.Preheat the oven to 200°C.
2.Peel and trim the carrots and parsnips and cut into long batons. Place in an ovenproof dish in a single layer and season. Combine the honey, ginger and olive oil in a small bowl then toss the mixture through the parsnips and carrots. Roast in the preheated oven for 35 minutes, tossing once or twice, or until going nicely golden round the edges.
3.Meanwhile, for the tahini whip, place all the ingredients in a bowl and whisk to combine.
4.Scoop the carrots and parsnips into a serving dish, making sure you include all the nice honey and ginger bits. Serve with the tahini whip on the side or dolloped on top.

PER SERVE: Energy: 345kcal, 1442kj Protein: 7g Fat: 17g Saturated fat: 3g Cholesterol: 5mg Carbohydrate: 35g Fibre: 11g Sodium: 103mg

Note

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