Simple Honey-Roasted Carrots & Parsnips Recipe
6 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 kg carrots (minus 2 needed for chicken) ((ยฃ0.65))
- 1 kg parsnips (minus 2 needed for chicken) ((ยฃ0.65))
- 2 tbsp wholegrain mustard ((ยฃ0.90))
- 3 tbsp honey ((ยฃ0.75))
- 1 tbsp cornflour
- 2 tbsp rapeseed oil
Method
- Start by peeling and chopping the carrots and parsnips into long slices. Approx 1.2 cm in width. Place into a large baking tray
- Drizzle 2 tbsp of oil onto the veg and add 2 tbsp of wholegrain mustard, 3 tbsp of honey, 1 tbsp of cornflour and a generous amount of flaky salt. Massage to incorporate everything and cover with foil. Cook for 20 minutes, then remove the foil and cook for a further 20 minutes.