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Roast Root Vegetables


Recipe Info

  • 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


Step 1

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.

Step 2

Stir in the butter, honey, mustard and thyme and roast for a further 20 minutes until beautifully sticky and golden. Serve.

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