Beetroot Risotto
Honey and ginger glazed parsnips
and carrots
Recipes designed
by Xanthe Clay

Published author, Leiths-trained chef and long-established food and cookery writer for The Telegraph

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Honey and ginger glazed parsnips and carrots

Serves 4

When it comes to Sunday lunch, cooking all the vegetables separately is a faff. I prefer to roast them together, which leaves just potatoes and a green veg to do. If you don’t have any fresh ginger, a shake of cumin seed works brilliantly instead.


  • 300g carrots
  • 250g parsnips
  • 200g cauliflower
  • 1 red onion
  • 5cm piece of fresh root ginger
  • 1tbsp olive oil
  • 1tbsp runny honey


Carrots and Parsnips: scrub them (I see no need to peel them, but it’s up to you), trim and cut in half crossways. Cut into fat batons about a 1 ½ cm thick at their broadest.

Cauliflower: Break into florets the size of a ping pong ball.

Onion: peel and cut into eight wedges through the root.


Preheat the oven to 220C (this is flexible – if you are roasting the meat at another temperature, that will be fine – the veg will just take a little longer, or less long to cook.)

Spread the vegetables out in a baking tray and dribble with the olive oil. Add the ginger and honey, 1/2tsp salt and mix with your hands until well coated. Roast near the top of the oven for 30-40minutes until patched with brown – give them a stir half way through to make sure they cook evenly.

Serve scattered with roughly chopped flat leaf parsley if you like.

TIP: store fresh root ginger in the freezer, wrapped in a freezer bag. It will keep for months and can be grated from frozen on the coarse side of a box grater. Any left can be popped back in the freezer for another day.