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Honey-roast parsnips & carrots
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Cook these glazed vegetables at the last minute while the turkey is resting.
1 of your 5 a day
Low in saturated fat
• 500g carrots, peeled
• 500g parsnips, peeled
• 2 tbsp olive oil
• 4 tbsp 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 mustard. Add the vegetables to the bowl 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.
Typical values per serving:
This recipe was first published in October 2015.