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Ingredients
500g carrots
500g parsnips
2 tbsp olive oil
4 tbsp clear honey
2 tbsp Dijon mustard
Method
Preheat the oven to 220ºC, gas mark 7 and heat up a roasting tray. Slice the carrots and parsnips lengthways into halves or quarters so they are evenly sized.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
644kJ/ 154kcals
Fat
5.1g
Saturated Fat
0.8g
Carbohydrates
25g
Sugars
20.3g
Fibre
4.4g
Protein
2g
Salt
0.5g
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