Honey glazed parsnips and carrots went perfectly with our Christmas turkey this year. I can promise you, they will go well with any roast, though, and your guests will definitely love them.
Honey-roast parsnips and carrots
Serves 8 | Prep 10 minutes | Cook 30 minutes
Easy | Dairy and Gluten free | Vegetarian
You’ll need:
- 500g carrots;
- 500g parsnips;
- 2 tbsp olive oil;
- 4 tbsp honey;
- 2 tbsp wholegrain mustard.
Preheat the oven to 220C/200C fan/gas mark 7. Place a roasting tray in the oven to heat up. Meanwhile, slice the carrots and parsnips lengthways into halves or quarters so that they are evenly sized.
In a large bowl, whisk together the olive oil, honey and mustard. Add the vegetables to the bowl and toss thoroughly to coat in the glaze. Place on the hot tray and roast for 30 minutes until the vegetables are tender and caramelised.
Original recipe from Waitrose Christmas Harvest 2015, available online here.
Get ahead: Prepare and coat the vegetables in the glaze a few hours ahead of cooking time.
Food Notes 