Sticky roast root veg

Name: Sticky roast root veg
Yield: Serves 6-8 people
Cuisine: British recipes
Ingredients: 500g parsnips, quartered lengthways; 500g baby carrots with their green tops, scrubbed and halved (or medium-size carrots, quartered lengthways); 2 tbsp olive oil; Knob of butter; 2 tbsp clear honey; 2 tbsp wholegrain mustard; A few fresh thyme sprigs, leaves picked

Published: 30 Nov 11
Updated: 18 Mar 24

Test kitchen approved

This is root veg at its best: roasted in sweet honey and mustard glaze for 45 minutes.

Serves 6-8 people
Takes 30 minutes to make, 45 minutes to cook

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Ingredients

500g parsnips, quartered lengthways
500g baby carrots with their green tops, scrubbed and halved (or medium-size carrots, quartered lengthways)
2 tbsp olive oil
Knob of butter
2 tbsp clear honey
2 tbsp wholegrain mustard
A few fresh thyme sprigs, leaves picked

Method

Preheat the oven to 200°C/fan180°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.

Recipe from December 2011 Issue

Nutrition

Nutrition: per serving

For 8 servings

Calories: 136kcals
Fat: 5.5g (1.3g saturated)
Protein: 2.5g
Carbohydrates: 19.1g (12.7g sugars)
Fibre: 8.4g
Salt: 0.2g

delicious. tips

Roast the vegetables as in step 1 the day before. Cool in the roasting tray, then cover with foil and store overnight in a cool place. Remove the foil, add the rest of the ingredients and continue with the recipe, adding an extra 5 minutes to the final cooking time.

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Sticky roast root veg

Ingredients

Method

Nutrition

delicious. tips

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