Honey Mustard Roasted Parsnips and Carrots

Liven up your roast dinner with these delicious honey mustard roasted parsnips and carrots – easy to make and so delicious. They can be prepared in advance if you need to be organised.

What’s your favourite part of a roast dinner? Apart from the stuffing, my absolute favourite has to be roasted veg.

I’m especially fond of parsnips and I always make extra because I can’t help sneaking a few when I take them out of the oven (by the way I do NOT recommend doing this – I’ve burnt my mouth on more than one occasion! I’ll never learn..)

Honey roasted parSnips and carrots

I’ve long been a fan of adding honey or maple syrup to roasted veg, but one thing that always annoyed me was having to deal with the crystallised sugar stuck to the tin afterwards.

A lot of recipes I’ve seen instruct you to drizzle the honey directly over the veg, which of course is delicious but I’ve found that by doing this you’re much more likely to end up with black, burnt sugar that sticks to the tin.

I’ve found that if you simply mix the honey with some oil before pouring over the vegetables, you still get that gorgeous sweet caramelisation and less mess to deal with afterwards!

And who wants to deal with burnt roasting tins on Christmas Day? Certainly not me.

Step By step instructions

• Preheat the oven to 200C/180Fan/400F.

• Peel the parsnips and carrots and cut them into wedges, making sure the ends aren’t too thin. They always end up catching in the oven and burning before the vegetables get a chance to soften. Place the parsnips and carrots in a roasting tin.

• The tin should be large enough to fit the vegetables with a bit of space – if they are too close together they won’t roast properly.
  
• Mix together the vegetable oil, honey and mustard together in a small bowl. Pour this over the parsnips and carrots and stir well until the vegetables are well coated. Season with salt and freshly ground black pepper.
  
• Cook for 35-40 minutes or until golden, sticky and softened.
  

Can yOu maKe Roast parSNiPs in ADVance?

Yes – if you need to prep in advance, prepare the recipe up to step four and place the coated parsnips and carrots in a strong plastic bag or tupperware box.

Pop in the fridge and take them out about 30 minutes before you need to cook them. Pour the contents of the bag into a roasting tin and cook (see instructions above and recipe card).

Do you need to Parboil parsnips and carrots before roasting?

There’s no need to parboil them before roasting. It does make the vegetables slightly less chewy, but personally I feel it’s an unnecessary step.

Did you maKe this recipe?

Let me know what you thought by leaving a comment below. If you take a picture don’t forget to tag me on Facebook or Instagram. And if you would be so kind to leave me a rating, I would really appreciate it!

More festive dishes…

• sticky maple pigs in blankets

• Brussels sprouts with pancetta and chestnuts

• Rolled turkey breast with apricot and cranberry stuffing 

• Sausagemeat, sage & cranberry stuffing balls

• Christmas spiced red cabbage

• Creamy green bean casserole 

• Cranberry and orange sauce 

Pin THIS RECIPE for later!

Continue to Content

Honey Mustard Roasted Parsnips and Carrots

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Liven up your roast dinner with these gorgeous sticky-sweet roasted parsnips and carrots! 

Print

Ingredients

• 4 Parsnips, peeled and cut into long sticks
• 4 Carrots, peeled and cut into long sticks
• 2 tablespoons vegetable oil
• 2 tablespoons clear honey
• 1 tablespoon wholegrain mustard

Instructions

1. Preheat the oven to 200C/180Fan/400F.
2. Place the peeled parsnips and carrots in a medium sized roasting tin.
3. Mix together the vegetable oil, honey and mustard in a small bowl.
4. Pour this all over the vegetables and sprinkle over some salt and freshly ground black pepper.
5. Roast for 35-45 minutes, or until cooked through, golden and sticky.

Notes

Serves 4 people

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 180Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 79mgCarbohydrates: 29gFiber: 5gSugar: 15gProtein: 2g

Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.

Did you make this recipe?

Take a picture and tag @somethingsweetsomethingsavoury on Instagram, Twitter or Facebook! I love to see what you've been making!