Ginger and honey roast carrots and parsnips with tahini whip

This recipe sees tender ginger and honey roast carrots and parsnips paired with a creamy tahini whipc. A deliciously easy side dish the whole family is sure to love

By Anna King Shahab
  • 40 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine issue 84.
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  • 500 gram carrots
  • 500 gram parsnips
  • salt and freshly ground black pepper
  • 2 tablespoon manuka honey
  • 1 teaspoon very finely chopped fresh ginger
  • 2 tablespoon olive oil
Tahini whip
  • 1 small clove garlic, crushed
  • 2 tablespoon tahini
  • juice of ½ lemon
  • 1/2 cup Greek yoghurt


  • 1
    Preheat the oven to 200°C.
  • 2
    Peel and trim the carrots and parsnips and cut into long batons. Place in an ovenproof dish in a single layer and season. Combine the honey, ginger and olive oil in a small bowl then toss the mixture through the parsnips and carrots. Roast in the preheated oven for 35 minutes, tossing once or twice, or until going nicely golden round the edges.
  • 3
    Meanwhile, for the tahini whip, place all the ingredients in a bowl and whisk to combine.
  • 4
    Scoop the carrots and parsnips into a serving dish, making sure you include all the nice honey and ginger bits. Serve with the tahini whip on the side or dolloped on top.


PER SERVE: Energy: 345kcal, 1442kj Protein: 7g Fat: 17g Saturated fat: 3g Cholesterol: 5mg Carbohydrate: 35g Fibre: 11g Sodium: 103mg