Sides

Honey & Mustard Glazed Root Vegetables

10 mins
Prep
35 mins
Cook
4
Servings

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Ingredients

  • 4 large carrots, peeled and cut into long batons
  • 3 parsnips, peeled, cored, and cut into long batons
  • 2 tbsp olive oil
  • 2 tbsp Irish honey
  • 1 tbsp whole grain mustard
  • Fresh rosemary or thyme leaves; Salt and pepper

Method

  1. Preheat your oven to 200°C (180°C fan).
  2. Place the carrot and parsnip batons onto a large rimmed baking sheet. Drizzle with the olive oil, season with salt and pepper, and toss well to coat.
  3. Roast the vegetables in the oven for 20 minutes, turning once halfway through.
  4. In a small bowl, whisk together the honey and whole grain mustard.
  5. Remove the tray from the oven, drizzle the honey-mustard glaze evenly over the vegetables, and scatter the fresh herbs on top. Toss everything together well.
  6. Return to the oven for an additional 12-15 minutes until the root vegetables are tender, sticky, and beautifully caramelized.

A classic Sunday roast side dish featuring local Irish carrots and parsnips roasted until sweet, sticky, and slightly charred at the edges.