Sweet potato stuffing
Make a stuffing that works well with any Christmas main. Herby with sweet and savoury notes, this is a winning veggie side dish for the Christmas table
Honey-roasted carrots & parsnips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 500g medium parsnipspeeled and trimmed
- 500g medium carrots
- 3 tbsp extra virgin olive oilor cold- pressed rapeseed oil
- 1 tbsp honeyor maple syrup
- 1 tsp Dijon or wholegrain mustard
- 1 tsp red wineor balsamic vinegar
- 2 thyme or rosemary sprigsleaves picked and chopped
Nutrition: Per serving (8)
- kcal119
- fat5g
- saturates1g
- carbs14g
- sugars10g
- fibre5g
- protein2g
- salt0.1glow
Method
step 1
Heat the oven to 220C/200C fan/ gas 7. Cut the parsnips into quarters lengthways, removing and discarding the hard core, then arrange over a large baking tray lined with baking parchment. Quarter the carrots lengthways as well, then add them to the tray with the parsnips.
step 2
Mix the oil, honey, mustard, vinegar and rosemary together with some seasoning. Pour this over the veg, toss to coat, then spread everything out into a single layer. Roast for 35 mins, turning the tray around halfway through, until the veg is caramelised and tender throughout.
