Honey Roasted Parsnips and Carrots

Name: Honey Roasted Parsnips and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 medium parsnips (See Note 1); 4 medium carrots (See Note 1); 2 tbsp olive oil (See Note 2); 2 tbsp honey (See Note 2); 2 tsp Dijon mustard; 2 tsp fresh rosemary - finely chopped; sea salt and freshly ground black pepper - to taste (See Note 3)

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Ingredients

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4 medium parsnips (See Note 1)4 medium carrots (See Note 1)2 tbsp olive oil (See Note 2)2 tbsp honey (See Note 2)2 tsp Dijon mustard2 tsp fresh rosemary - finely choppedsea salt and freshly ground black pepper - to taste (See Note 3)

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Instructions

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Step 1

Preheat your oven to 200 degrees C (395 F).Line a baking tray with non-stick baking paper.

Step 2

Peel the parsnips and carrots and remove the top and tail.Cut the parsnips and carrots in half lengthways and then again in half lengthways. Ensure they’re all roughly the same size. If the parsnips are woody, remove the core.

Step 3

Place the prepared vegetables on the baking tray.

Step 4

In a small bowl, combine the olive oil, honey, mustard and rosemary and stir to combine.

Step 5

Drizzle over the vegetables and toss so they’re well coated. Season with salt and pepper.

Step 6

Roast the vegetables for 25-30 minutes, or until golden and cooked through. They are ready when easily pierced with a sharp knife. Serve immediately.