Honey Mustard Glazed Carrots and Parsnips
by RecipeFiler
About this recipe
Roasted carrots and parsnips coated in a sweet and tangy honey mustard glaze with fresh thyme, delivering caramelised edges and tender centres, typically served alongside a Sunday roast.
Prep
10m
Cook
35m
Serves
Rating
—
Total time · 45m
Ingredients
Kitchen HelpShopping list
400 g carrots — peeled and cut into batons
300 g parsnips — peeled and cut into batons
2 tbsp olive oil
2 tbsp honey
1 tbsp wholegrain mustard
1 tsp fresh thyme — leaves picked
0.5 tsp salt
0.25 tsp black pepper — freshly ground
Tools
- · roasting tin
- · small bowl
- · whisk
Instructions
Step by step
- 1
Preheat your oven to 200°C (180°C fan).
- 2
Place the carrot and parsnip batons in a large roasting tin.
- 3
In a small bowl, whisk together the olive oil, honey, mustard, thyme, salt and pepper.
- 4
Pour the glaze over the vegetables and toss well to coat evenly.
- 5
Roast for 30–, turning halfway through, until the vegetables are tender and caramelised at the edges.
- 6
Serve immediately as a side to roast meats or a vegetarian main.
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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