By
delicious. team
This is root veg at its best: simply roasted in honey and mustard glaze for 45 minutes. A Christmas special.
Ingredients
- 500g parsnips, quartered lengthways
- 500g baby carrots with their green tops, scrubbed and halved (or medium-size carrots, quartered lengthways)
- 2 tbsp olive oil
- Knob of butter
- 2 tbsp clear honey
- 2 tbsp wholegrain mustard
- A few fresh thyme sprigs, leaves picked
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6 and put a large roasting tray in the oven to heat up. Toss the vegetables with the oil and some seasoning, tip into the hot roasting tray and roast for 25 minutes.
- 2. Stir in the butter, honey, mustard and thyme and roast for a further 20 minutes until beautifully sticky and golden. Serve.
Nutritional info
Per serving: 136kcals, 5.5g fat (1.3g saturated), 2.5g protein, 19.1g carbs (12.7g sugars), 0.2g salt, 8.4g fibre
Chef's tip
Roast the vegetables as in step 1 the day before. Cool in the roasting tray, then cover with foil and store overnight in a cool place. Remove the foil, add the rest of the ingredients and continue with the recipe, adding an extra 5 minutes to the final cooking time.
More Christmas recipes
Christmas pudding
Make-ahead recipes
Christmas baking
Vegetarian Christmas recipes
Christmas recipes