These Honey Roasted Parsnips and Carrots are a tasty and easily prepared side dish. This is a recipe that is simple enough to prepare for a weeknight meal but is sufficiently elegant for a special occasion such as Christmas. The carrots and parsnips are smothered in a glaze of honey, mustard and rosemary for the most delicious flavour.
sea salt and freshly ground black pepper - to tasteSee Note 3
Instructions
Preheat your oven to 200 degrees C (395 F).Line a baking tray with non-stick baking paper.
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.
Place the prepared vegetables on the baking tray.
In a small bowl, combine the olive oil, honey, mustard and rosemary and stir to combine.
Drizzle over the vegetables and toss so they’re well coated. Season with salt and pepper.
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.
Notes
Parsnips and Carrots: my prepared weight after peeling and chopping the vegetables was a total of 700g/1.5 lb.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Seasoning: adjust the seasoning to your liking – we recommend sea salt flakes and freshly ground black pepper.