Tom Kerridge's Honey Roast Carrots And Parsnips
Christmas sides needn’t be stressful. These delicious honey roast carrots and parsnips can be made ahead and reheated on the big day. And if you’re tight on oven space at Christmas this is a great way to cook two veg together in one dish.
Ingredients
Method
Step 1
Preheat the oven to 180C fan.
Step 2
Line a large oven tray. Peel the carrots and parsnips and cut them in half or quarters lengthways so that they are all even in size.
Step 3
Lay them out onto the tray. Put the oil, honey and mustard into a bowl and mix well. Pour the mixture over the carrots and parsnips and season well with salt and pepper. Move everything around in the tray to ensure that the vegetables are evenly coated.
Step 4
Place the tray on a high shelf in the oven for 20-30 minutes. Remove the tray from the oven, turn everything over with a spoon and then return to the oven for another 15 minutes. Remove from the oven and toss again. Transfer the vegetables to a serving dish.
Tom's Tip
To ensure even cooking, cut the veg so that all pieces are the same size.
