Carrots quinoa

Honey-roasted carrots and parsnips with quinoa and rocket

This vibrant veggie dish teams sweet glazed root veg with peppery rocket for a tray full of flavour

By , 02 September 2019

(17 votes)

Honey-roasted carrots and parsnips with quinoa and rocket
  • 1 Hour 10 Mins

  • Serves: 4

'The Roasting Tin' by Rukmini Iyer is available now, published by Penguin Random House.

Nutritional Info
Each 452g serving contains
  • Energy

    1645KJ

    393KCAL

    20%
  • Fat

    12.7g

    low

    18%
  • Saturates

    1.8g

    low

    9%
  • Sugars

    18.1g

    low

    20%
  • Salt

    0.18g

    low

    3%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 364kJ/87kcal.
Ingredients
  • 350g small carrots, peeled
  • 350g small parsnips, peeled and halved lengthway
  • 4 cloves garlic, unpeeled and bashed
  • 2 large sprigs rosemary
  • 2 bay leaves
  • 1tbsp honey
  • 2tbsp olive oil
  • 240g quinoa, rinsed well
  • 1tbsp extra virgin olive oil
  • Juice ½ lemon
  • 60g wild rocket, washed
Method
  • Preheat the oven to 190C/170C Fan/Gas 5.

  • Put the carrots, parsnips, garlic, rosemary, bay leaves, honey and oil into a roasting tin, season with black pepper and mix well. Roast for 1 hr.

  • After 40 mins, stir in the quinoa and 720ml boiling water, scraping the bottom of the tin well. Cover with foil, then return to the oven for the final 20 mins.

  • Remove the foil, fluff up the quinoa with a fork and leave to steam dry for 5 mins. Drizzle over the extra virgin olive oil, season with lemon juice as needed, then stir through the rocket. Serve hot or cold.