A healthy but subtly delicious side dish to accompany your roast dinner
Ingredients
- 750g small (each 100-125g) parsnips
- 500g small carrots
- 50g butter
- 1-2 tbsp runny honey
- 25g vegetarian Parmesan, grated
Method
- 1. Cut the vegetables in half lengthways. Cook in a pan of boiling salted water for 5 minutes. Drain.
- 2. Meanwhile, melt the butter in a roasting tin by heating in the oven at 190°C/fan170°C/gas 5 for 3-4 minutes. Add the honey and mix well.
- 3. Add the parsnips to the tin and toss and roast for 30 minutes. When you remove the turkey, increase the temperature to 200°C/fan180°C/gas 6. Turn the parsnips, add the carrots to the tin and toss well. Roast for a further 20 minutes, until golden. Toss with the cheese to serve.
Nutritional info
PER SERVING 111kcals, 5.6g fat
(2.8g saturated), 0.9g protein,
9.7g carbs, 3.9g sugar, 0.1g salt
Chef's tip
Can be frozen.