Honey and mustard roasted parsnips and carrots
15 Dec 2023
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
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, it’s best to make this dish when you’re roasting your main on the top shelf. 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 180°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.
© 2026 Copyright CookTogether
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
You might also like
Recent Recipes
-
Buckwheat and Artichoke Salad
This buckwheat and artichoke salad is a light, fresh dish...
-
Chocolate Oat Seed Cookies
These chocolate oat seed cookies are easy to make. They...
-
Baked Cottage Cheese and Blueberry Cakes
These baked cottage cheese and blueberry cakes are a simple,...
-
Shiitake Mushrooms with Eggs
If you’re after something quick, simple and full of flavour,...
Advertise on CookTogether
Like Us On Facebook …
