Honey-roasted carrots & parsnips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Ingredients
- 500g medium parsnips, peeled and trimmed
- 500g medium carrots
- 3 tbsp extra virgin olive oil or cold- pressed rapeseed oil
- 1 tbsp honey or maple syrup
- 1 tsp Dijon or wholegrain mustard
- 1 tsp red wine or balsamic vinegar
- 2 thyme or rosemary sprigs, leaves picked and chopped
Method
- STEP 1
Heat the oven to 220C/200C fan/ gas 7. Cut the parsnips into quarters lengthways, removing and discarding the hard core, then arrange over a large baking tray lined with baking parchment. Quarter the carrots lengthways as well, then add them to the tray with the parsnips.
- STEP 2
Mix the oil, honey, mustard, vinegar and rosemary together with some seasoning. Pour this over the veg, toss to coat, then spread everything out into a single layer. Roast for 35 mins, turning the tray around halfway through, until the veg is caramelised and tender throughout.
