Honey-glazed roast carrots & parsnips with wholegrain mustard

Honey-glazed roast carrots & parsnips with wholegrain mustard

A simple glaze made with store-cupboard ingredients gives these vegetables a tasty twist.

5 out of 5 stars(2) Rate this recipe
Gluten freeVegetarianHealthyLow in saturated fat1 of your 5 a day
  • Serves8
  • CourseAccompaniment
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Ingredients

  • 500g carrots, peeled
  • 500g parsnips, peeled
  • 2 tbsp Essential Olive Oil
  • 4 tbsp clear honey
  • 2 tbsp wholegrain mustard

Method

  1. Preheat the oven to 220ºC, gas mark 7. Place a roasting tin into the oven to heat up. Meanwhile, slice the carrots and parsnips lengthways into evenly sized halves or quarters.

  2. In a large bowl, whisk together the olive oil, honey and mustard. Add the vegetables to the bowl and toss to evenly coat. Place in the hot tin and roast for 30 minutes, until the vegetables are tender and caramelised.

Cook’s tip

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

Nutritional

Typical values per serving when made using specific products in recipe

Energy

570kJ/ 136kcals

Fat

4.8g

Saturated Fat

0.7g

Carbohydrates

19g

Sugars

14g

Fibre

5.7g

Protein

1.8g

Salt

0.2g

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