Roast glazed carrots and parsnips

  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Total time: 50 minutes 50 minutes

Serves: 6 - 8

Ingredients

300g each carrots and parsnips, cut into spears
2 tbsp olive oil
60g unsalted butter
1 tsp salt
1 tbsp caster sugar
2 tsp dijon mustard 

Method

1. Preheat the oven to 200 ̊C, gas mark 6, and line a large baking sheet (or 2 baking sheets) with baking parchment. Put the carrots and parsnips on the baking sheet in a single layer. For the glaze, put the remaining ingredients in a small pan and set over a low-medium heat. Whisk until the sugar and salt have dissolved and everything is combined.

2. Brush the vegetables with 1⁄2 the glaze, then roast for 30 minutes, or until just about cooked through. Glaze again and return to the oven for 10 minutes, until tender and golden.