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Honey-glazed roast carrots & parsnips
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These delicious vegetables are really easy to prepare and cook, making them perfect to go with the turkey on Christmas Day.
500g carrots, peeled
500g parsnips, peeled
2 tbsp olive oil
4 tbsp essential Waitrose Pure Clear 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 wholegrain mustard. Add the vegetables 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.
If you're cooking these on Christmas Day, cook them at the last minute, when the turkey is resting and the roast potatoes are nearly done.
Typical values per serving:
This recipe was first published in November 2012.