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    Roast carrots & parsnips with honey & mustard

    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

    • Vegetarian
    • Gluten Free
    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 25 minutes

    Serves: 6 - 8

    Ingredients

    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 

    Method

    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.



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    Cook's tipThese go really well with:
    Sprouts with lemon & smoked almonds
    Roast potatoes with garlic & rosemary 

     

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