Honey-roast parsnips & carrots recipe | Waitrose

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.

  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes

Nutritional Info

Typical values per serving:

Energy 648kJ
Fat 5.3g
Saturated Fat 0.8g
Carbohydrate 24.5g
Sugars 19.9g
Protein 2.1g
Salt 0.3g
Fibre 4.7g

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4 stars

Average user rating Based on 8 ratings

This recipe was first published in Fri Oct 30 09:30:00 GMT 2015.