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Roast glazed carrots and parsnips
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Serves: 6 - 8
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
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.
Typical values per serving:
Per serving (8)
This recipe was first published in November 2016.