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Mustard Baked Parsnips and Mushrooms

If you’re looking for a simple and flavourful vegetable side dish, these mustard baked parsnips and mushrooms are a great choice. The parsnips become sweet and tender in the oven, while the mushrooms add a savoury depth. Everything is coated in a light mustard, lemon and garlic dressing that brings the flavours together. This dish is easy to prepare and naturally gluten-free. It can also be made vegan by using date syrup instead of honey. It pairs well with roast meat, vegan meatballs or any hearty main dish, making it perfect for Sunday lunch or an easy midweek roast-style dinner.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 medium parsnips
  • 100 g chestnut mushrooms
  • 1 Tbsp wholegrain mustard
  • Juice of 1 small lemon
  • 1 garlic clove minced
  • 1 Tbsp olive oil
  • ½ tsp honey or date syrup
  • Salt and freshly ground black pepper
  • To serve:
  • 2 Tbsp chopped parsley

Method
 

  1. Preheat the oven to 180°C.
  2. Peel the parsnips and cut them into long wedges. Spread them out on a baking tray in a single layer.
  3. Cut the mushrooms in half and add them to the parsnips.
  4. In a small bowl, mix together the mustard, olive oil, lemon juice, honey (or date syrup) and minced garlic.
  5. Pour the dressing over the vegetables and toss well to coat everything evenly. You can use a silicone brush to distribute the dressing.
  6. Season with salt and pepper.
  7. Bake for about 20 minutes, or until the parsnips are tender and lightly golden.
  8. Serve warm with chopped parsley scattered over the top.