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Honey-glazed roast carrots and parsnips with wholegrain mustard
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A simple glaze made with a few storecupboard ingredients gives these vegetables a tasty twist.
500g carrots, peeled
500g parsnips, peeled
2 tbsp essential Waitrose Olive Oil
4 tbsp essential Waitrose Pure Clear Honey
2 tbsp Waitrose Wholegrain Mustard
On Christmas Day, cook these 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 2009.
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