Honey Glazed Roast Carrots and Parsnips

Ingredients

• 2 tbsp whole grain mustard
• 4 tbsp clear honey
• 2 tbsp olive oil
• large carrots
• large parsnips

Method

1. Peel and top and tail the carrots and parsnips. Cut very long carrots and parsnips in half, then in half again lengthways. For larger vegetables, cut into quarters.
2. Place the prepared vegetables into a bowl.
3. In a large bowl, add 2 tbsp of whole grain mustard, 4 tbsp of clear honey, and 2 tbsp of olive oil. Beat together to create a thick glaze.
4. Pour the glaze over the vegetables and mix well to coat evenly.
5. Preheat the oven with a roasting tin until hot.
6. Place the coated vegetables into the hot roasting tin, spreading them into an even layer.
7. Roast in the oven for about 30 minutes until golden and tender.