Name: Smoky Sweet Root Vegetables Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 12 h 35 min
Cuisine: British
Ingredients: 600g baby carrots, scrubbed with about 2cm of the tops left on, any larger ones halved lengthways; 600g baby parsnips, scrubbed, any larger ones halved lengthways; 75g butter; 75g caster sugar; 500ml water; Smoked salt, to taste; 1 lemon, juiced; Parsley, roughly chopped, for garnish

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Introduction

Smoky sweet root vegetables offer a delightful blend of caramelized sweetness and a hint of smoky flavor. This recipe combines tender carrots and parsnips cooked in a buttery syrup and finished with a charred sear for a deliciously unique side dish.

A white round plate filled with roasted vegetables, mainly small orange carrots with green tops and thick pale yellow parsnip strips, nicely charred with grill marks. The vegetables are sprinkled with fresh chopped green herbs and black pepper, spread evenly over the top. The plate sits on a soft gray cloth on a white marbled surface, with a rose gold fork and knife placed on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

75g butter
75g caster sugar
600g baby carrots, scrubbed (about 2cm of the tops left on), any larger ones cut in half lengthways
600g baby parsnips, scrubbed, any larger ones cut in half lengthways
Smoked salt, to taste
1 lemon, juiced
Parsley, roughly chopped

Instructions

Step 1: The day before, place the butter, caster sugar, and 500ml water in a deep frying pan. Heat gently until the butter has melted, then bring the mixture to a boil. Reduce the heat and simmer until the liquid becomes lightly syrupy.
Step 2: Add the parsnips to the syrup, cover the pan, and cook for 6–8 minutes until just tender. Using tongs, transfer the parsnips to a roasting tin.
Step 3: Repeat the cooking process with the carrots, then add them along with the cooking liquid to the roasting tin with the parsnips. Let the mixture cool before refrigerating it overnight.
Step 4: When ready to serve, remove the root vegetables from the fridge and lift them out of the syrup. Discard the syrup.
Step 5: Heat a griddle or frying pan until it is searing hot. In batches, place the roots cut-side down in the pan and cook each side for about one minute until they develop a visible char.
Step 6: Sprinkle the charred roots with smoked salt, drizzle with lemon juice, and garnish with roughly chopped parsley before serving.

Tips & Variations

For an added depth of flavor, try adding a pinch of smoked paprika to the syrup while cooking the roots.
If you prefer less sweetness, reduce the caster sugar by half or substitute it with honey for a different kind of sweetness.
Serve these smoky sweet roots alongside roasted meats or as part of a vegetarian platter for a colorful, flavorful side.

Storage

Store any leftover root vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a frying pan or oven to retain the charred texture, avoiding the microwave if possible to maintain flavor and texture.

How to Serve

A white plate holds a colorful mix of roasted baby carrots and parsnips, cut into long strips and small whole pieces. The carrots are bright orange with green tops, and the parsnips are pale yellow with some brown roasting marks. The vegetables are sprinkled with fresh green parsley leaves and black pepper for added texture and color. The plate is set on a white marbled surface with a fork and knife beside it and a woman's hand gently holding the fork. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular carrots and parsnips instead of baby ones?

Yes, but larger roots should be cut into smaller, uniform pieces to ensure even cooking and proper tenderness.

What can I use if I don’t have smoked salt?

You can substitute smoked salt with a pinch of smoked paprika or a small amount of liquid smoke to achieve a similar smoky flavor.