Roast Root Vegetables2014-12-18
- Servings : 8
- Cook Time : 45m
- Ready In : 45m
- 500g parsnips, quartered lengthways
- 500g baby carrots with their green tops, scrubbed and halved
- 2tbsp olive oil
- stick of butter
- 2tbsp clear honey
- 2tbsp wholegrain mustard
- a few fresh thyme sprigs, leaves picked
Preheat the oven to 200°C/gas 6 and put a large roasting tray in the oven to heat up. Toss the vegetables with the oil and some seasoning, tip into the hot roasting tray and roast for 25 minutes.
Stir in the butter, honey, mustard and thyme and roast for a further 20 minutes until beautifully sticky and golden. Serve.