Save to your scrapbook
Roast carrots & parsnips with honey & mustard
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Root vegetables respond very well to a little extra TLC come the big day. This recipe results in crisp, caramelised edges and the deliciously sticky glaze is no more demanding than a salad dressing
Serves: 6 - 8
1kg parsnips, peeled, trimmed and halved lengthways or quartered if chunky
6 tbsp olive oil
4 tbsp wholegrain mustard
6 tbsp clear honey
1kg carrots, trimmed and halved lengthways or quartered if chunky
Thyme leaves, to serve
1. Preheat the oven to 180ºC, gas mark 4. Tip the parsnips into a large roasting tin. In a small bowl, whisk together the oil, mustard and honey. Season and pour over the parsnips, toss to coat, then roast for 15 minutes.
2. Increase the oven temperature to 220ºC, gas mark 7, then add the carrots and toss again until everything is coated. Return to the oven for 45-55 minutes until golden and tender, turning everything halfway through. Serve with a scattering of thyme leaves and pomegranate seeds, if liked.
Typical values per serving:
This recipe was first published in Thu Nov 08 09:34:00 GMT 2012.