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Honey-roasted carrots and parsnips
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This easy vegetable accompaniment is perfect for serving alongside the Turkey on Christmas Day, or at other times of the year with meat dishes.
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.
Typical values per serving:
2g protein, 4.4g fibre