Honey-roasted carrots & parsnips

Make this side of sweet and herby root veg all in one tray to serve at Christmas, or a special Sunday lunch

side-dishcarrots

0

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 8

Nutritional Information

Calories:119 kcal

Carbohydrate:14 g

Fat:5 g

Dietary Fiber:5 g

Protein:2 g

Saturated Fat:1 g

Sodium:0.1 mg

Sugar:10 g

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

Instructions

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.

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