Our best Honey and Wholegrain Mustard Roasted Carrots and Parsnips
Ingredients:
- 4 parsnips
- 4 carrots
- 3-4 cloves of garlic, whole
- Oil
- A few sprigs of fresh rosemary
- Salt and pepper, to taste
- 2 tablespoons NO18 Suffolk honey
- 2 tablespoons Stokes Cider & Horseradish Wholegrain Mustard
- Fresh chives, chopped (for garnish)
Instructions:
- Prep the Vegetables:
- Peel the parsnips and carrots. If the parsnips are large or older, use a paring knife to remove the fibrous core.
- Cut the parsnips and carrots into evenly sized pieces to ensure they cook evenly.
- Parboil the Veg:
- Place the parsnips and carrots into a saucepan, cover with cold water, and bring to a boil.
- Cook until the vegetables are slightly soft but still firm, with a knife meeting resistance when inserted.
- Drain and set aside.
- Prepare the Tray:
- Add oil and whole garlic cloves to a roasting tray.
- Warm the tray in the oven for 3-5 minutes to heat the oil and infuse the garlic flavour.
- Coat the Vegetables:
- Remove the tray from the oven and tip in the parboiled parsnips and carrots.
- Add rosemary, salt, and pepper, then toss everything together to ensure the vegetables are fully coated in oil.
- Initial Roast:
- Place the tray in a preheated oven at 200°C (400°F).
- Roast for 15 minutes.
- Add Honey and Mustard:
- Remove the tray from the oven and drizzle the honey over the vegetables.
- Add a few dollops of Stokes Cider & Horseradish Wholegrain Mustard.
- Toss gently to combine and evenly coat the vegetables.
- Final Roast:
- Return the tray to the oven and roast for an additional 20 minutes, or until the vegetables are golden brown and caramelised.
- Garnish and Serve:
- Once out of the oven, sprinkle with freshly chopped chives for a burst of flavour and colour.
- Serve warm and enjoy these delicious honey and mustard roasted carrots and parsnips.
Tip: Perfect as a side dish for any roast dinner or festive meal!
