Air fryer parsnips and carrots with chilli honey
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Fuss-free and quick to make, Poppy O’Toole’s easy air-fried vegetables are a must for Christmas and beyond.
From Saturday Kitchen
Ingredients
- 2 tbsp runny honey
- 1 tsp dried chilli flakes, plus extra to sprinkle
- 1 garlic clove, crushed
- 2 large parsnips, trimmed, peeled and quartered
- 2 carrots, peeled and sliced in half lengthways
- 1 tsp butter, melted
- salt and freshly ground black pepper
Method
Put the honey and chilli flakes into a small saucepan over medium heat and warm them up until the honey has turned slightly red. Add the garlic and set aside.
Heat the air fryer to 180C.
Put the parsnips and carrots in a bowl and drizzle over the melted butter and the chilli honey. Toss them together so the parsnips and carrots are fully coated (retain any honey left in the bowl as we will use it to glaze later).
Add the parsnips and carrots to the air fryer basket and cook for 8 minutes, then give them a toss and glaze with any of the chilli honey that was remaining in the bowl. Season with salt and pepper.
Return the parsnips and carrots to the air fryer for another 8 minutes, until they are well glazed and golden. If you think at this point they aren't tender and cooked through, keep cooking, checking on them in 4-minute intervals. Sprinkle with extra chilli flakes to serve.
