This is a lovely way of cooking roast carrots and parsnips, and mixed with the kale, it makes a brilliant all-in-one dish of root veggies and greens. You could use any kind of kale, and if you prefer you could swap the thyme for rosemary.
Another option would be to roast brussels sprouts, whole, along with the root veggies.
Ingredients (serves 4 as a side)
- 2 carrots, peeled & chopped lengthways in quarters
- 2 parsnips, peeled & chopped lengthways in quarters
- 2-3 handfuls curly kale leaves, chopped
- 2-3 tsp runny honey
- 1 tbsp olive oil
- Pinch sea salt
- 1 tbsp fresh thyme leaves (or you could use rosemary)
- Lemon zest
Method
- Pre-heat the oven to 200c
- In a roasting pan, toss the carrots and parsnips in the oil and honey and season with sea salt
- Roast in the oven for 25-30 mins, shaking the pan after about 15 minutes, until the veggies have started to caramelise
- In a wok on a high heat, heat a splash of olive oil and stir-fry the kale for 1-2 minutes until nicely wilted.
- Add the kale to the carrots and parsnips, throw in the thyme and lemon zest, and give it all a good shake to coat the flavours and serve.