Honey and mustard roasted parsnips and carrots

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.

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Prep Time 10

Cook Time 30

Resting Time 4

Total Time 40

Servings: 4 people

Cuisine: British

Calories: 1234

Ingredients Method

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

Method

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.