Honey-roasted carrots & parsnips

Name: Honey-roasted carrots & parsnips
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 8

Author : Good Food team

carrots christmas sides honey roasted veg

Ingredients

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500 grams medium parsnips peeled and trimmed500 grams medium carrots3 tbsp extra virgin olive oil or cold- pressed rapeseed oil1 tbsp honey or maple syrup1 tsp Dijon or wholegrain mustard1 tsp red wine or balsamic vinegar2 thyme or rosemary sprigs leaves picked and chopped

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Instructions

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Step 1

Heat the oven to 220C/200C fan/ gas 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.