Salted caramel roasted carrots and parsnips

(8 ratings)

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  • Serves: 4-6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Salted caramel is having a real moment, and not only in chocolates and truffles! We have decided to make a salted caramel roasted carrot and parsnip recipe, to bring our favourite sweet treat to our five a day! The sweetness from the salted caramel works wonders with these root vegetables. Just like honey, the salted caramel will give your veggies a light glaze and an irresistable sticky coating. We know salted caramel is a tad indulgent, but go on try it, it’s Christmas!


  • 500g carrots, peeled
  • 500g parsnips, peeled
  • 25g butter
  • 25g granulated sugar
  • Few stalks fresh thyme

You could try using other root veggies too like swede or sweet potato


  1. Heat the oven to 200C/gas 6. Cut the carrots and parsnips into even sized chunks. Put in a roasting tin with the oil, thyme and seasoning. Roast for 30-40 mins, until tender.
  2. Melt the butter and sugar together in a heavy-based pan, increase the heat and cook for 5 mins. Add 1 tsp flaky sea salt.
  3. Drizzle over the veg and coat well. Return to the oven for a few mins to crisp up. Serve with extra thyme, if you like.

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Where do you find out what kind of oil?

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