Save to your scrapbook
Roast carrots & parsnips with honey & mustard
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
These delicious vegetables are really easy to prepare and cook, making them perfect to go with the turkey on Christmas Day.
Serves: 6 - 8
500g carrots, peeled
500g parsnips, peeled
2 tbsp olive oil
4 tbsp clear honey
2 tbsp wholegrain mustard
4-6 sprigs thyme
1. Preheat the oven to 220˚C, gas mark 7. Place a roasting tray in the oven to heat up.
2. Meanwhile, slice the carrots and parsnips lengthways into halves or quarters so that they are evenly sized.
3. In a large bowl, whisk together the olive oil, honey and mustard. Add the vegetables and thyme to the bowl and toss to coat.
4. 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 November 2012.