Roast parsnips and carrots with honey mustard
- 500g parsnips
- 500g chantenay carrots
- 4 tbsp sunflower oil
- 1 tbsp coarse-grain mustard
- 4 tbsp clear honey
Peel and top and tail parsnips and carrots.
Cut the parsnips into 2 shorter pieces, then cut the thick ends into quarters and the bottom piece in half to make even-sized pieces. Halve the carrots if large or leave whole if small.
Pre-heat the oven to 220C/200C Fan/Gas 7.
Put the parsnips and carrots in one large or 2 small roasting tins with sunflower oil.
Turn the vegetables in the oil so that all the pieces are coated. Roast for 30 minutes.
Mix together mustard and honey. Drizzle over the vegetables and stir gently so that they are all coated. Roast for another 10 minutes or until the vegetables are cooked through and crisp at the edges.