Honey Roasted Parsnips & Carrots Christmas Recipe
- 250g parsnips
- 250g carrots
- 1 tbsp flour
- 1 tbsp honey
- 2 tbsp sunflower oil
- 2 tbsp butter
Top and tail 250g of parsnips and 250g of carrots, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
Drain in a colander and let them steam-dry for a few mins.
Heat oven to 190C/170C fan/ gas 5.
Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and carrots and toss to coat.
Put the parsnips and carrots in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
Roast for 40 mins, turning halfway, until golden.