Sweet roast root vegetables tossed in Golden Heat Hot Honey Mustard. The roast-dinner side everyone goes back for.
Serves: 6 as a side | Prep: 10 min | Cook: 40 min
Ingredients
- 500 g carrots, peeled and halved lengthways
- 500 g parsnips, peeled and quartered lengthways
- 2 tbsp olive oil
- Salt and pepper
- 3 tbsp The Flavorsmith Golden Heat Hot Honey Mustard
- A few sprigs of thyme
Method
- Heat the oven to 200°C.
- Toss the carrots and parsnips with the oil, salt, pepper and thyme. Spread on a large tray.
- Roast 30 minutes, turning once, until tender and golden.
- Toss with the Golden Heat and roast another 8–10 minutes, until sticky.
Chef's tip: Cut out the woody core of large parsnips — it stays tough when the rest is soft.