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a bowl of honey mustard roasted parsnips and carrots on a blue background with Christmas fairy lights

Honey Mustard Roasted Parsnips and Carrots

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


  • 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.


Serves 4 people