Roast parsnips & carrots with honey & mustard

Roast parsnips & carrots with honey & mustard

This recipe makes the perfect side dish for your Christmas feast.

By , 21 September 2015
Roast parsnips & carrots with honey & mustard
  • Ready in: 40 mins
  • Serves: 8
  • Price: 17p per serving
Nutritional Info
Each 142g serving contains
  • Fat med
    8.7g
    12%
  • Saturates low
    1.1g
    6%
  • Sugars med
    12.5g
    14%
  • Salt low
    0.2g
    4%
  • Energy 662KJ 158KCAL
    8%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 466kJ/111kcal.
Ingredients
  • 500g parsnips
  • 500g chantenay carrots
  • 4 tbsp sunflower oil
  • 1 tbsp coarse-grain mustard
  • 4 tbsp clear honey
Method
  • 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.