Garlic & Herb Carrots & Parsnips

  • Author: Ciara Attwell
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Christmas


Christmas veggies made easy with this delicious recipe for Carrots & Parsnips coated in a festive garlic and herb butter. They can also be prepped ahead and kept in the freezer, ready to be cooked from frozen on Christmas Day!


  • 700g carrots
  • 700g parsnips
  • 3 sprigs thyme
  • 1 sprig rosemary
  • 1 garlic clove
  • 75g butter
  • 1 clementine


  1. Peel the carrots and parsnips and then chop them into large batons.
  2. Add them to a saucepan, cover with boiling water and simmer for 7 minutes.
  3. Meanwhile you can make the garlic and herb butter.
  4. Finely chop the thyme, rosemary and garlic and then mix in a bowl with the butter.
  5. Squeeze in the juice of a clementine and mix again.
  6. Drain the veggies well and then add them back into the saucepan. Add the butter and mix well.
  7. Leave the veggies to cool and then divide them between two freezer bags and freeze until Christmas Day.
  8. When ready to cook, transfer the veggies into a large baking tray and bake from frozen at 180c for 20 minutes.