I made this recipe from Waitrose to serve with my Christmas dinner this year. It was very easy and well recieved by all.
Ingredients
- kg parsnips peeled, trimmed and halved lengthways or quartered if chunky
- 6 tbsp olive oil
- 4 tbsp wholegrain mustard
- 6 tbsp clear honey
- 1 kg carrots trimmed and halved lengthways or quartered if chunky
- thyme leaves to serve
Servings:
Instructions
- Preheat the oven to 180ºC, gas mark 4. Tip the parsnips into a large roasting tin. In a small bowl, whisk together the oil, mustard and honey. Season and pour over the parsnips, toss to coat, then roast for 15 minutes.
- Increase the oven temperature to 220ºC, gas mark 7, then add the carrots and toss again until everything is coated. Return to the oven for 45-55 minutes until golden and tender, turning everything halfway through. Serve with a scattering of thyme leaves and pomegranate seeds, if liked.
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