Easy Honey and Mustard Roasted Carrots and Parsnips
User Reviews
5
Easy Honey and Mustard Roasted Carrots and Parsnips
Description
The recipe involves roasting peeled, quartered parsnips and halved carrots in a hot oven on an oiled baking tray seasoned with salt and pepper. After about 30 minutes, the vegetables are removed, coated evenly in a homemade honey mustard glaze made by shaking together olive oil, honey, and wholegrain mustard, then returned to roast until tender and caramelized, roughly 15 minutes more.
The result is a colorful, flavorful side where the natural earthiness of the root vegetables contrasts with the sweet and slightly tangy glaze. The crisp edges and soft interiors work well alongside roasted meats or as part of a vegetarian meal.
Using fresh vegetables and a hot oven is key to achieving the right texture and caramelization. The glaze can be adjusted to taste with more or less honey or mustard depending on preference.
Ingredients
Roast Vegetables:
- olive oil
- salt
- black pepper
- 500 g parsnip peeled and quartered
- 500 g carrot halved lengthways
Honey Mustard Glaze:
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons wholegrain mustard or dijon mustard
Instructions
- Pre-heat the oven to 220C / 200C Fan / gas mark 7 / 425F. Drizzle a baking tray with enough oil to nearly coat the bottom of the tray and sprinkle with salt and pepper. Put the baking tray in the oven to heat up.
- Peel and chop the parsnips into quarters (cut them in half lengthways and then widthways)
- Don’t peel the carrots, just chop them in half lengthways. (If your carrots are very large you could give them the same treatment as the parsnips.)
- Put the vegetables into the hot baking tray, (taking care not to splash yourself with hot fat) and turn them to get them coated. Put the baking tray back into the oven.
- The vegetables will need to cook for about 45 minutes in total.
- To make the honey mustard glaze, simply mix the three ingredients in a clean jam jar and shake (with the lid on) to combine.
- After the first 30 minutes, remove the vegetables from the oven, drizzle with the honey mustard glaze and turn them to get them all coated.
- Return the baking tray to the oven for the last 15 minutes.
Notes
- Nutrition information provided is approximate and intended as a general guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 184mg | 8% |
| Potassium | 879mg | 19% |
| Fiber | 9g | 36% |
| Sugar | 20g | 40% |
| Vitamin A | 20880IU | 418% |
| Vitamin C | 28.6mg | 32% |
| Calcium | 91mg | 9% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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