Make this side of sweet and herby root veg all in one tray to serve at Christmas, or a special Sunday lunch
Ingredients
- 500g medium parsnips, peeled and trimmed
- 500g medium carrots
- 3 tbsp extra virgin olive oil or cold- pressed rapeseed oil
- 1 tbsp honey or maple syrup
- 1 tsp Dijon or wholegrain mustard
- 1 tsp red wine or balsamic vinegar
- 2 thyme or rosemary sprigs, leaves picked and chopped
Method
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Heat the oven to 220C/200C fan/ gas 7. Cut the parsnips into quarters lengthways, removing and discarding the hard core, then arrange over a large baking tray lined with baking parchment. Quarter the carrots lengthways as well, then add them to the tray with the parsnips.
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Mix the oil, honey, mustard, vinegar and rosemary together with some seasoning. Pour this over the veg, toss to coat, then spread everything out into a single layer. Roast for 35 mins, turning the tray around halfway through, until the veg is caramelised and tender throughout.