Honey Mustard Roasted Parsnips and Carrots
Liven up your roast dinner with these gorgeous sticky-sweet roasted parsnips and carrots!
- 4 Parsnips peeled and cut into long sticks
- 4 Carrots peeled and cut into long sticks
- 2 tbsp vegetable oil
- 2 tbsp clear honey
- 1 tbsp wholegrain mustard
Preheat the oven to 200C/180Fan/400F.
Place the peeled parsnips and carrots in a medium sized roasting tin.
Mix together the vegetable oil, honey and mustard in a small bowl.
Pour this all over the vegetables and sprinkle over some salt and freshly ground black pepper.
Roast for 35-45 minutes, or until cooked through, golden and sticky.