This easy vegetable accompaniment is perfect for serving alongside the Turkey on Christmas Day, or at other times of the year with meat dishes.
Honey-roasted carrots and parsnips
500g carrots, peeled
500g parsnips, peeled
2 tbsp olive oil
4 tbsp clear honey
2 tbsp Dijon mustard
1. Preheat the oven to 220ºC, gas mark 7 and heat up a roasting tray. Slice the carrots and parsnips lengthways into halves or quarters so they are evenly sized.
2. In a large bowl, whisk together the olive oil, honey and mustard. Add the vegetables and toss to coat. Place on the hot tray and roast for 30 minutes until caramelised.
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
Typical values per serving:
2g protein, 4.4g fibre
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