An easy way to elevate humble vegetables and the perfect side dish to a roast.
Ingredients
For the mustard and honey roasted carrots and parsnips
- 6 carrots — peeled and cut into batons
- 4 parsnips — peeled and cut into batons
- ¼ cup cooking oil
- 3 tablespoons honey
- 1½ tablespoons dijon mustard
- Garlic salt and ground black pepper, to taste
Method
For the mustard and honey roasted carrots and parsnips
- Preheat the oven to 200°C (180°C fan bake). Line a roasting dish with baking paper.
- Bring a large saucepan of salted water to the boil. Add the carrots and parsnips and boil for 5 minutes.
- Drain and return to the saucepan. Add all the remaining ingredients and toss to coat.
- Transfer to the prepared dish and arrange in a single layer.
- Roast for 20–25 minutes or until golden, sticky and cooked through.