I made this recipe as part of the Tesco Orchard experience process and invited a lot of my in-laws round for dinner. It was a hectic day, but all of the honey glazed veggies went down really well... despite the initial questions as to 'soy sauce is for chinese food' etc...
Peel and chop carrots into thick batons (about finger length/width)
Peel and slice onions into halves, then wedged quarters
Par-boil carrots and parsnips in lightly salted (salt optional) water for a couple of minutes, drain and allow to cool in a colander or sieve.
Pop the onions on top of the drained, steaming carrots and parsnips which just takes 'the edge off'. You can add the salt and pepper here, if you like it. This is also the point at which the sliced/crushed garlic can be added. It isn't essential though, so if you don't like it, you can leave it out.
Once the vegetables have cooled, transfer them to the pre-heated oil in a roasting tray in the oven. Make sure all of the vegetables have been turned in the hot oil and are coated.
The roasting time depends on the thickness of the veggies. However, about 30 minutes will be a good starting guide. When the parsnips are turning a golden colour, they are almost cooked.
While you are waiting for the veggies to be roasted, put the honey and soy sauce in a small dish or jug and mix together.
When the vegetables are cooked, remove from the over, drain oil from the roasting tray, but keep the veggies in it. pour the honey and soy mix over the drained veggies. Turn and coat all of them in the glaze then transfer them all into a warmed dish for serving. Pour any excess glaze in the roasting pan over the veggies in the dish.
Having your roasting oil really hot will help your vegetables seal a nice outer crispy layer. This works well for potatoes too.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.