Sticky roast root veg

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

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

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.
Stir in the butter, honey, mustard and thyme and roast for a further 20 minutes until beautifully sticky and golden. Serve.

Method

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.
Stir in the butter, honey, mustard and thyme and roast for a further 20 minutes until beautifully sticky and golden. Serve.

delicious. tips

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.

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