![]() The vegetables will be tender and slightly browned. After 10 minutes remove trays from the oven. Roast for approximately 20-30 minutes, turning the vegetables after the first 10-15 minutes. Cut the ends off the shallots, slice in half lengthwise and peel the outer skin off. Cut the ends off the shallots, slice in half lengthwise and peel the outer skin off. Trip the ends, then cut into either 1/2-inch thick diagonal slices, or evenly sized pieces. Alternatively they would be delicious with turkeyfor Christmas or a beautiful roast leg of lamb for Easter Day. Combine parsnips and carrots in a large bowl and toss with oil, rosemary, salt, and thyme. Trip the ends, then cut into either 1/2-inch thick diagonal slices, or evenly sized pieces. These fab honey and mustard roasted carrots and parsnips would go beautifully with roast meats – especially ham or chicken– as part of a Sunday roast. It really is incredibly simple to do…but the result is amazing – utterly delicious – the sweetness of the honey and the sharp heat of the mustard compliment the roast vegetables beautifully…and it all takes just 10 minutes hands on time – perfect! One of my absolute favourites is this, my Easy Peasy Roast Parsnips and Carrots with Honey Mustard Glaze. I have lots of easy peasy traybakes on my website – some side dishes, like this one, whilst others are entire meals all cooked in one tray…for example my ever popular Chicken, Chorizo and Sweet Potato Traybake or my Moroccan Lamb Traybake. Place parsnips, carrots, onions, oil and thyme in prepared baking dish, toss until veggies are well coated with oil. It’s no secret that I love recipes that can be cooked in a roasting tray in the oven…the oven sweetens and intensifies the flavours, while I sit back and relax (in my dreams!!). Roasted carrots and parsnips are seasoned with ras el hanout, a mix of spices including cumin, cinnamon and turmeric. Cook in a pan of boiling salted water for 5 minutes. For extra deliciousness add a honey and mustard glaze for the last 15 minutes. These Easy Peasy Roast Parsnips and Carrots could not be simpler, simply chop the vegetables up and put them in the oven for 45 minutes.
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