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.
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.
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!
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!
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
Easy Honey and Mustard Roasted Carrots and Parsnips
Ingredients
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
Pin Easy Peasy Roast Parsnips and Carrots with Honey Mustard Glaze for later
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Michelle Frank | Flipped-Out Food says
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!
Eb Gargano says
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
Chloe says
Hi, I love honey toast veg so quick and easy to do. My favourite is with a Sunday roast #freefromfridays
Eb Gargano says
Thanks Chloe…mine too. Had them with roast lamb today – yuuummmeeee!! Eb x
Debbie says
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
Eb Gargano says
Oooh I like the sound of balsamic and honey…going to have to try that. 😀 Eb x
Kirsty Hijacked By Twins says
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
Eb Gargano says
It’s such a great way to make delicious veggies, isn’t it? And so easy! Eb x
Mel says
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.
Eb Gargano says
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
Francoise Bromley says
Can you prepare these in advance?
Eb Gargano says
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 🙂
Mitch Jones says
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.
Eb Gargano says
Glad you enjoyed the recipe!
Lynnell Roberts says
Do you par boil the veg first
Eb Gargano says
No, the veg does not need par boiling for this recipe. Enjoy! Eb 🙂