Skip to content
Marmalade roasted carrots and parsnips recipe

Marmalade roasted carrots and parsnips recipe

5 ratings

Sweet and sticky, and the perfect side for your Christmas turkey dinner. Can be cooked and frozen for up to a month, helping you get ahead on the day. See method

  • Serves 8
  • 20 mins to prepare and 30 mins to cook
  • 84 calories / serving


  • 500g (1lb) carrots, cut lengthways
  • 500g (1lb) parsnips, cut lengthways
  • 2 tbsp olive oil
  • 6 thyme sprigs, leaves picked
  • 2 tbsp fine cut marmalade
  • 2 tbsp clear honey

Each serving contains

  • Energy

  • Fat

    1g 2%
  • Saturates

    0g 1%
  • Sugars

    13g 15%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 71.9g Protein 1.5g Fibre 5.1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the veg in a roasting tin. Drizzle with the oil and scatter over most of the thyme; season. Roast for 30-40 minutes or until softened.
  2. Toss the veg in the marmalade, honey and remaining thyme until coated. Roast for a further 10-15 minutes or until golden.

See more Christmas sides recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus