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