Honey-roasted carrots and parsnips

This easy vegetable accompaniment is perfect for serving alongside the Turkey on Christmas Day, or at other times of the year with meat dishes.

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

Serves: 8


500g carrots, peeled
500g parsnips, peeled
2 tbsp olive oil
4 tbsp clear honey
2 tbsp Dijon mustard


1. Preheat the oven to 220ÂșC, gas mark 7 and heat up a roasting tray. Slice the carrots and parsnips lengthways into halves or quarters so they are evenly sized.

2. In a large bowl, whisk together the olive oil, honey and mustard. Add the vegetables and toss to coat. Place on the hot tray and roast for 30 minutes until caramelised.