In Best served with a roast chicken or simply with a jacket potato, this makes for one hell of a side dish. This is a bit of tribute to the roast parsnips my Aunt Sally always cooked for us at ChristmasIf my Aunt Sally’s roasts are anything to go by, This will 100% leave you wanting more.

Cooking time: 10 min prep, 15 min cooking, (25 min total).

To wash up: 1 board, 1 knife & 1 pan.


  • 1 onion, thinly sliced
  • 1 bag of mini carrots
  • 200ml of malt vinegar
  • 200g of butter (a large knob)
  • 100ml of bourbon, Jack Daniels works well
  • 2 tbsp of honey
  • Salt & pepper to taste
  • Handful of fresh chives to serve


  1. Add all of the ingredients to a pan.
  2. Bring to the boil then reduce down to a simmer, leave for 15 minutes to reduce.
  3. Once reduced to a sticky caramel, pour over a little water to glaze the carrots and serve straight away topped with chives and serve with a big lump of roast meat and some nice fluffy potatoes.

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