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    Honey-glazed roast carrots and parsnips with wholegrain mustard

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    • Honey-glazed roast carrots and parsnips with wholegrain mustard

    Honey-glazed roast carrots and parsnips with wholegrain mustard

    A simple glaze made with a few storecupboard ingredients gives these vegetables a tasty twist.

    • Vegetarian
    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes

    Serves: 8

    Ingredients

    500g carrots, peeled
    500g parsnips, peeled
    2 tbsp essential Waitrose Olive Oil
    4 tbsp essential Waitrose Pure Clear Honey
    2 tbsp Waitrose Wholegrain Mustard

    Method

    1. Preheat the oven to 220C, gas mark 7. Place a roasting tray in the oven to heat up. Meanwhile, slice the carrots and parsnips lengthways into halves or quarters so that they are evenly sized.
    2. 2 In a large bowl, whisk together the olive oil, honey and mustard. Add the vegetables to the bowl and toss thoroughly to evenly coat in the glaze. Place on the hot tray and roast for 30 minutes until the vegetables are tender and caramelised.

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    Cook's tips

    On Christmas Day, cook these at the last minute, when the turkey is resting and the roast potatoes are nearly done.

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