Honey and mustard roasted parsnips and carrots
Background
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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