Ingredients:

  • 500 g parsnips, peeled and quartered
  • 500 g carrots, halved lengthways
  • 2 tablespoons olive oil (for roasting)
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for glaze)
  • 2 tablespoons honey
  • 2 tablespoons wholegrain or Dijon mustard

Instructions:

  1. Preheat the oven to 220°C (200°C fan) / gas mark 7 / 425°F.
  2. Drizzle enough olive oil on a baking tray to coat the bottom, then sprinkle with salt and pepper. Heat the tray in the oven.
  3. Peel and chop the parsnips into quarters. Halve the carrots lengthways.
  4. Remove the hot baking tray from the oven and add the vegetables. Toss to coat evenly with hot oil.
  5. Place the tray back into the oven and roast the vegetables for 30 minutes.
  6. In a clean jam jar, combine olive oil, honey, and mustard. Seal with the lid and shake until well mixed.
  7. After 30 minutes, remove the vegetables from the oven. Drizzle with the honey mustard glaze, toss to coat, and return to the oven.
  8. Roast for an additional 15 minutes, until the vegetables are tender and caramelized.