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Caraway carrots and parsnips
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The classic combination of honey and mustard provides warmth and sweetness, lifting the root veg. For ease, everything is cooked in one tray.
1kg parsnips, peeled, trimmed and halved lengthways or quartered if chunky
6 tbsp olive oil
2 tsp caraway seeds
2 tbsp Dijon mustard
2 tsp clear honey
1kg carrots, trimmed and halved lengthways or quartered if chunky
1. Preheat the oven to 180˚C, gas mark 4. Tip the parsnips into a large roasting tin. In a small bowl, whisk together the remaining ingredients (apart from the carrots). Season and pour over the parsnips, toss to coat, then roast for 15 minutes. Increase the oven temperature to 220˚C, gas mark 7, then add the carrots and toss again until everything is coated. Return to the oven for 45-55 minutes until golden and tender, turning the vegetables halfway through.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 1040kJ
This recipe was first published in November 2019.
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