Save to your scrapbook
Honey-glazed roast carrots & parsnips
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
500g carrots, peeled
500g parsnips, peeled
2 tbsp olive oil
4 tbsp essential Waitrose Pure Clear Honey
2 tbsp wholegrain mustard
1. Preheat the oven to 220°C, gas mark 7. Place a roasting tray in the oven to heat up. Meanwhile, slice the carrots and parsnips lengthways into halves or quarters so that they are evenly sized.
2. In a large bowl, whisk together the olive oil, honey and wholegrain mustard. Add the vegetables and toss thoroughly to coat in the glaze. Place on the hot tray and roast for 30 minutes until the vegetables are tender and caramelised.
Cook these at the last minute, when the turkey is resting and the Crunchy roast potatoes are nearly done.
Typical values per serving:
This recipe was first published in November 2012.