Christmas wouldn’t be the same without this recipe for honey glazed roast carrots and parsnips sitting on the table. A great dish to encourage little ones to eat their veg, and a wonderful vegetarian option for members of the family who aren’t meat eaters.
Serves 8
Cooking time: 30 mins
What You’ll Need:
- 500g carrots, peeled
- 500g parsnips, peeled
- 2 tbsp olive oil
- 4 tbsp clear honey
- 2 tbsp Dijon mustard
What To Do:
- Preheat the oven to 220ºC, gas mark 7 and heat up a roasting tray. Slice the carrots and parsnips lengthways into halves or quarters so they are evenly sized.
- In a large bowl, whisk together the olive oil, honey and mustard. Add the vegetables and toss to coat. Place on the hot tray and roast for 30 minutes until caramelised.
Recipe from waitrose.com