Roasted baby carrots and parsnips with honey and mustard dressing

Name: Roasted baby carrots and parsnips with honey and mustard dressing
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 bunches baby carrots, trimmed; 4 large (about 620g) parsnips, peeled, cut into thick batons; 12 garlic cloves, skin on; 18.20 gm extra virgin olive oil; 6 sprigs fresh thyme; 28.60 gm honey; 11.80 gm wholegrain mustard; 20.00 ml white balsamic vinegar; 9.10 gm extra virgin olive oil

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Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 6

Author : Chrissy Freer

paleo gluten free vegetarian

Roasted baby carrots and parsnips with honey and mustard dressing

Ingredients

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2 bunches baby carrots, trimmed4 large (about 620 grams) parsnips, peeled, cut into thick batons12 garlic cloves, skin on18.20 gm extra virgin olive oil6 sprigs fresh thyme28.60 gm honey11.80 gm wholegrain mustard20.00 ml white balsamic vinegar9.10 gm extra virgin olive oil

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Instructions

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Step 1

Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place carrots, parsnip and garlic in a single layer on the prepared tray. Drizzle with the oil and sprinkle with the thyme. Season. Roast for 35-40 minutes or until vegetables are golden and tender.

Step 2

For the dressing, combine the honey, mustard, balsamic and oil in a bowl.

Step 3

Drizzle vegetables with the dressing.

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