Honey and mustard roasted parsnips and carrots
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When we make roast dinner, often forget about the side dishes or leave them to the last minute. These yummy honey and mustard roasted parsnips and carrots can be pre-prepared even per-roasted, just need to finish it off for the last 5 minutes. Also, itβs best to make this dish when youβre roasting your main on the top shelf. Β For a vegan version use maple or agave syrup.
Ingredients
- 2 large parsnips
- 4 medium carrots
- 1 tsp fennel seeds
- 2 Tbsp runny honey
- 1 Tbsp mustard
- 2 Tbsp olive oil
- 1 small lemon juiced and zested
Instructions
- Preheat the oven to 180Β°C.
- Mix the oil, honey, mustard and lemon juice. Season with salt and pepper. Taste and adjust it to your liking.
- Peel the parsnips and carrots then cut them into long batons.
- Place them into a roasting dish, and scatter the fennel seeds on top.
- Cover the dish with foil, then bake for about 25 minutes, until tender. Remove the foil and roast for another 5 minutes or so until the vegetables are lightly caramelized and sticky.
- Serve warm.
Categories
- Meal Type: - Dinner - Lunch - Roast - Seasonal - Side
- Cuisines: - British
- Occasions: - Christmas - Dinner Party - Easter - New Year - Sunday Lunch
- Ingredients: - Roots & Bulbs
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - High Fibre - Nut Free - Vegetarian
- Skill Levels: - Easy
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