A simple glaze made with store-cupboard ingredients gives these vegetables a tasty twist.
- Prepare10 mins
- Cook30 mins
- Total time40 mins
Preheat the oven to 220ºC, gas mark 7. Place a roasting tin into the oven to heat up. Meanwhile, slice the carrots and parsnips lengthways into evenly sized halves or quarters.
In a large bowl, whisk together the olive oil, honey and mustard. Add the vegetables to the bowl and toss to evenly coat. Place in the hot tin and roast for 30 minutes, until the vegetables are tender and caramelised.
On Christmas Day, cook these last, when the turkey is resting and the roast potatoes are nearly done.