Sriracha Roast Carrots and Parsnips
Roasted in rapeseed oil with garlic and lemon thyme, then finished with Chimac sriracha caramel, they strike the perfect balance of sweet, savoury, and gentle heat – an easy side dish with real wow factor.
Serves
6
Featuring
Chimac Sriracha Caramel
Ingredients
4 large carrots
4 large parsnips
A good glug of rapeseed oil
Salt and pepper, to taste
1 bulb garlic, split into cloves
10 sprigs thyme
100ml Chimac sriracha caramel (available in the Farm Shop)
All ingredients are available to purchase in our Farm Shop
Method
- Preheat your oven to 180℃.
- Give the vegetables a good wash, no need to peel them and pat dry.
- Split the carrots and parsnips down the length, if the parsnips are extra chunky you can cut them into quarters.
- Pour the rapeseed oil into the pan allowing enough to just cover the base. Place into the oven for 5-10 minutes until it is hot. Very carefully place the carrots and parsnips cut side down into the oil, season with salt and pepper and place into the oven for 10 minutes.
- Remove the tray from the oven and add the garlic and lemon thyme (be careful when adding the thyme as sometimes it can make the oil spit!). Place back into the oven for 15 minutes. Check once half way through to make sure the underside of the vegetables aren’t burning, you want them to be a dark caramel colour.
- Remove from the oven and pour over the Chimac sriracha caramel. Using tongs carefully turn the vegetables in the caramel and this time orientate them cut side up. Place back in the oven and cook for a further 10-15 minutes, basting with the caramel every 5 minutes.
- Serve on a platter drizzled with any extra sriracha caramel from the tray.
