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Home » All Recipes » Side Dishes » Easy Peasy Roast Parsnips and Carrots with Honey Mustard Glaze

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Easy Peasy Roast Parsnips and Carrots with Honey Mustard Glaze

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Honey Mustard Roast Vegetables

These Easy Peasy Roast Parsnips and Carrots could not be simpler, simply chop the vegetables up and put them in the oven for 45 minutes. For extra deliciousness add a honey and mustard glaze for the last 15 minutes.

Honey Mustard Roast Vegetables

It’s no secret that I love recipes that can be cooked in a roasting tray in the oven…the oven sweetens and intensifies the flavours, while I sit back and relax (in my dreams!!).

I have lots of easy peasy traybakes on my website – some side dishes, like this one, whilst others are entire meals all cooked in one tray…for example my ever popular Chicken, Chorizo and Sweet Potato Traybake or my Moroccan Lamb Traybake.

Honey Mustard Roast Vegetables

One of my absolute favourites is this, my Easy Peasy Roast Parsnips and Carrots with Honey Mustard Glaze. It really is incredibly simple to do…but the result is amazing – utterly delicious – the sweetness of the honey and the sharp heat of the mustard compliment the roast vegetables beautifully…and it all takes just 10 minutes hands on time – perfect!

Honey Mustard Roast Vegetables

These fab honey and mustard roasted carrots and parsnips would go beautifully with roast meats – especially ham or chicken – as part of a Sunday roast. Alternatively they would be delicious with turkey for Christmas or a beautiful roast leg of lamb for Easter Day. Serve with my Easy Peasy Roast Potatoes and simple steamed green vegetables for a delicious and stress-free meal!

Honey Mustard Roast Vegetables

 

If you like this recipe…

…you might also like:

  • Easy Peasy Roasted Root Vegetables
  • Perfect Roast Parsnips
  • Roast Parsnips with Honey and Thyme
  • Easy Roast Sweet Potatoes with Rosemary and Garlic
  • Baharat Roasted Sweet Potato Cubes (Vegan)
  • Easy Christmas Vegetable Traybake

 

Honey Mustard Roast Parsnips and Carrots
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5 from 5 votes

Easy Peasy Roast Vegetables with Honey Mustard Glaze

These Easy Peasy Roast Vegetables could not be simpler, simply chop the vegetables up and put them in the oven for 45 minutes. For extra deliciousness add a honey and mustard glaze for the last 15 minutes.
Prevent your screen from going dark
Course Side Dish
Cuisine British
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people
Calories 243kcal
Author Eb Gargano

Ingredients

Metric - US Customary

Roast Vegetables:

  • Olive oil
  • Salt and pepper
  • 500 g parsnips peeled and quartered
  • 500 g carrots halved lengthways

Honey Mustard Glaze:

  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons wholegrain or dijon mustard

Instructions

  • Pre-heat the oven to 220C / 200C Fan / gas mark 7 / 425F. Drizzle a baking tray with enough oil to nearly coat the bottom of the tray and sprinkle with salt and pepper. Put the baking tray in the oven to heat up.
  • Peel and chop the parsnips into quarters (cut them in half lengthways and then widthways)
  • Don’t peel the carrots, just chop them in half lengthways. (If your carrots are very large you could give them the same treatment as the parsnips.)
  • Put the vegetables into the hot baking tray, (taking care not to splash yourself with hot fat) and turn them to get them coated. Put the baking tray back into the oven.
  • The vegetables will need to cook for about 45 minutes in total.
  • To make the honey mustard glaze, simply mix the three ingredients in a clean jam jar and shake (with the lid on) to combine.
  • After the first 30 minutes, remove the vegetables from the oven, drizzle with the honey mustard glaze and turn them to get them all coated.
  • Return the baking tray to the oven for the last 15 minutes.

Notes

Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Easy Peasy Roast Vegetables with Honey Mustard Glaze
Amount Per Serving
Calories 243 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 184mg8%
Potassium 879mg25%
Carbohydrates 43g14%
Fiber 9g38%
Sugar 20g22%
Protein 3g6%
Vitamin A 20880IU418%
Vitamin C 28.6mg35%
Calcium 91mg9%
Iron 1.2mg7%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

Pin Easy Peasy Roast Parsnips and Carrots with Honey Mustard Glaze for later

These Easy Peasy Roast Vegetables could not be simpler, simply chop the vegetables up and put them in the oven for 45 minutes. For extra deliciousness add a honey and mustard glaze for the last 15 minutes. #honey #mustard #roast #roastveg #roastdinner #familydinners #easypeasyfoodie

 

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392 shares


14 Comments

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Comments

  1. Michelle Frank | Flipped-Out Food says

    16th February 2018 at 11:16 pm

    Carrots are one of the few vegetables that my son will consume willingly. Well, not really….and they have to be raw. I’m anxious to try to graduate him up to ROASTED vegetables, and these gorgeous carrots look like the perfect stepping stone!

    Reply
    • Eb Gargano says

      17th February 2018 at 8:31 pm

      Haha – I am pretty fortunate. My kids will eat most vegetables (fruit on the other hand…not so much) – they go totally potty for these…my little boy (aged 7) complained when I made these for the photos that I hadn’t made enough. Made them again today and he had seconds and thirds…they are THAT good! 😀 Eb x

      Reply
  2. Chloe says

    17th February 2018 at 11:32 am

    Hi, I love honey toast veg so quick and easy to do. My favourite is with a Sunday roast #freefromfridays

    Reply
    • Eb Gargano says

      17th February 2018 at 8:33 pm

      Thanks Chloe…mine too. Had them with roast lamb today – yuuummmeeee!! Eb x

      Reply
  3. Debbie says

    17th February 2018 at 6:35 pm

    Hi Eb, I do like roasted vegetables for a change. I usually add balsamic vinegar and honey, but the mustard would add a nice warmth.

    xx

    Reply
    • Eb Gargano says

      17th February 2018 at 8:37 pm

      Oooh I like the sound of balsamic and honey…going to have to try that. 😀 Eb x

      Reply
  4. Kirsty Hijacked By Twins says

    20th February 2018 at 11:22 am

    Roasting veg while roasting meat has to be my favourite and easiest way to cook a roast dinner! Thank you for sharing with #CookBlogShare x

    Reply
    • Eb Gargano says

      21st February 2018 at 10:56 am

      It’s such a great way to make delicious veggies, isn’t it? And so easy! Eb x

      Reply
  5. Mel says

    5th March 2018 at 10:12 pm

    Roasted vegetables are so so good in this weather. I love a bit of honey and mustard together (has to be Dijon mustard for me, always!). Thanks for joining in with #FreeFromFridays.

    Reply
    • Eb Gargano says

      7th March 2018 at 10:47 am

      Thanks Mel…has to be Dijon mustard for me too…I grew up on Grey Poupon which was my mum’s favourite…and also love Maille for their wholegrain mustard. I’m not really a fan of English mustard tbh. The French stuff is way better! Eb x

      Reply
  6. Francoise Bromley says

    16th December 2019 at 6:38 pm

    Can you prepare these in advance?

    Reply
    • Eb Gargano says

      17th December 2019 at 10:59 am

      Yes you can. My recommendation would be to prepare and half roast the parsnips and carrots – for the first 30 minutes. And prepare the honey mustard glaze ahead of time too, but keep that separate. Both the part roasted vegetables and the glaze can be kept in the fridge overnight. Then, when you want to eat them, put the vegetables and the glaze in a tray, toss the vegetables in the glaze and put into a preheated oven at 200C, until done – about 15-20 minutes. Eb 🙂

      Reply
  7. Mitch Jones says

    17th January 2022 at 8:53 am

    Great recipe.
    Fan forced oven at 250 degrees had vegetables nice and crispy.
    The half cooking before adding the glaze and cooking again worked well too.

    Reply
    • Eb Gargano says

      17th January 2022 at 9:07 am

      Glad you enjoyed the recipe!

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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392 shares