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.
Top tip for making Salted caramel roasted carrots and parsnips
You could try using other root veggies too like swede or sweet potato