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Roasted carrots and parsnips, with honey-mustard glaze

  • Timer Prep 10 min
    Cook 40 min
  • Chart 962.0 cal/
  • Chef hat Medium


Peel and cut evenly into halves or quarters the carrots. Peel and cut evenly into halves or quarters the parsnip.


  1. 1 Preheat the oven to 200°C.
  2. 2 Place the carrots and parsnips into the roasting tray, sprinkle with salt to season and drizzle over 3 tbsp of the oil (tossing gently to coat the vegetables).
  3. 3 Roast for 15 minutes, then remove the tray from the oven and stir the vegetables.
  4. 4 Roast for a further 15 minutes.
  5. 5 While the vegetables are roasting, whisk together the honey, mustard and the rest of the oil in a small bowl.
  6. 6 Remove the tray from the oven, and pour the honey-mustard sauce over the vegetables.
  7. 7 Toss gently until evenly coated, and return the tray to the oven for a further 10 mins – or until the vegetables are tender and caramelised.
  • Average per serving
  • Calories 962.0kCal
  • Fat12.8g
  • Saturated1.9g
  • Salt1.13g
  • Carbohydrates27.9
  • Sugar21.8g
  • Protein2.6g
  • Fibre6.9g