Roast carrots & parsnips with honey & mustard

Name: Roast carrots & parsnips with honey & mustard
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 1 kg Essential Parsnips, peeled, trimmed and halved lengthways or quartered if chunky; 6 tbsp Essential Olive Oil; 4 tbsp Essential Wholegrain Mustard; 6 tbsp Essential Pure Clear Honey; 1 kg Essential Carrots, trimmed and halved lengthways or quartered if chunky; Thyme leaves, to serve

Root vegetables respond very well to a little extra TLC come the big day. This recipe results in crisp, caramelised edges and the deliciously sticky glaze is no more demanding than a salad dressing.

4 out of 5 stars(7) Rate this recipe

Gluten freeVegetarian

Serves6
CourseAccompaniment
Prepare15 mins
Cook1 hr 10 mins
Total time1 hr 25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1kg Essential Parsnips, peeled, trimmed and halved lengthways or quartered if chunky
6 tbsp Essential Olive Oil
4 tbsp Essential Wholegrain Mustard
6 tbsp Essential Pure Clear Honey
1kg Essential Carrots, trimmed and halved lengthways or quartered if chunky
Thyme leaves, to serve

Preheat the oven to 180ºC, gas mark 4. Tip the parsnips into a large roasting tin. In a small bowl, whisk together the oil, mustard and honey. Season and pour over the parsnips, toss to coat, then roast for 15 minutes.
Increase the oven temperature to 220ºC, gas mark 7, then add the carrots and toss again until everything is coated. Return to the oven for 45-55 minutes until golden and tender, turning everything halfway through. Serve with a scattering of thyme leaves and pomegranate seeds, if liked.

Typical values per serving when made using specific products in recipe