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Honey-Roast Parsnips & Roots
Parsnips and carrots roasted hot in honey and mustard until burnished and candy-edged — the sweet counterweight in every Christmas and Sunday spread.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Yield
- Serves 4–6
- Difficulty
- Easy
- Era
- Winter tradition
Ingredients
- 700g parsnips, quartered lengthways
- 400g carrots, halved lengthways
- 3 tbsp sunflower oil or goose fat
- 2 tbsp honey; 1 tbsp wholegrain mustard
- Few thyme sprigs; sea salt
Method
Oven200°C400°FFan 180°CGas 6
- Parboil the parsnips and carrots for 4 minutes; drain and steam dry.
- Heat the oil in a roasting tin at 200°C / 400°F (fan 180°C, gas 6).
- Add the vegetables, season, and roast 30 minutes, turning once.
- Whisk the honey and mustard, pour over, and roast 10–15 minutes more until glazed and caramelised.
- Serve scattered with thyme — and guard them from early grazers.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.