Roasted beetroot, parsnip and carrots recipe

Name: Roasted beetroot, parsnip and carrots
Yield: Serves 6
Ingredients: 500g (1lb) Chantenay carrots, tops removed, halved lengthways; 2 parsnips, peeled, sliced into batons; 30ml (2 tbsp) olive oil; 1 tbsp clear honey; 1 orange, squeeezed; 1 tbsp caraway seeds; 300g (10oz) pack cooked beetroot, drained and cut into wedges

Roast these classic root vegetables and add honey and caraway seeds for a Scandi twist.

See method

Serves 6
5 mins to prepare and 40 mins to cook
180 calories / serving

Shop your ingredients

Tesco Carrots Loose
Aldi Price Match
500g (1lb) Chantenay carrots, tops removed, halved lengthways
£0.11
£0.69/kg
Tesco Parsnips Loose
Aldi Price Match
2 parsnips, peeled, sliced into batons
£0.22
£1.48/kg
Tesco Olive Oil 250Ml
30ml (2 tbsp) olive oil
£3.10
£12.40/litre
Tesco Squeezy Clear Honey 340G
1 tbsp clear honey
£1.19
£3.50/kg
Tesco Oranges Each
1 orange, squeeezed
£0.35
£0.35/each
Tesco Caraway Seeds 40G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
1 tbsp caraway seeds
£1.00
£25.00/kg
Tesco Fresh Pickled Beetroot 300g
300g (10oz) pack cooked beetroot, drained and cut into wedges
£1.00
£3.33/kg

Method

Preheat the oven to Gas Mark 6, 200°C, fan 180°C.
Put the carrots and parsnips in a large, shallow roasting tray. Drizzle with the olive oil, honey and orange juice; season well and toss everything together. Put the tray in the oven and roast for 20 minutes.
Add the beetroot wedges and scatter the caraway seeds, then roast for a further 15-20 minutes, or until sticky and golden brown.