Easy Honey and Mustard Roasted Carrots and Parsnips

Honey Mustard Roast Parsnips and Carrots

5 from 5 votes

Easy Honey and Mustard Roasted Carrots and Parsnips

These Easy Honey and Mustard Roasted Carrots and Parsnips 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.

Course Side Dish

Cuisine British

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 243kcal

Author Eb Gargano

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

Metric - US Customary

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