Sticky Nutty Roasted Parsnips and Carrots
with Toasted Almonds | Serves 2
Add a side of festive decadence to your dinner table with these Sticky Nutty Roasted Parsnips and Carrots with Almonds. We've given this traditional dish a twist, adding in Tri-Coloured Chantenay Carrots, and a sweet, savoury honey, orange and mustard sticky sauce for those perfect roasted vegetables. With a flaked almond topping for a flavoursome crunch, everyone will be asking for seconds.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
225
Tri-coloured Chantenay Carrots
2
Parsnip
1
Orange
15
Honey
1
Wholegrain Mustard
15
Flaked Almonds
1
Flat Leaf Parsley
Nutritional information
Instructions
a) Preheat your oven to 200°C and trim the carrots and halve lengthways. b) Trim the parsnips (no need to peel), then halve lengthways and chop into roughly 1cm wide, 5cm long batons. c) Pop the carrots and parsnips on a large baking tray, drizzle with oil and season with salt and pepper. d) Toss together and spread out in a single layer. e) Roast on the top shelf of your oven until starting to soften, 20-25 mins.
a) Meanwhile, halve the orange and squeeze the juice into a bowl. b) Add the honey and wholegrain mustard and mix together. c) Once the carrots and parsnips have been in the oven for 15 mins, remove and pour over the orange sauce, stir together, then sprinkle over the almonds. d) Pop back in your oven to roast until the veg is tender and sticky and the almonds are toasted, 10 mins.
a) Meanwhile, finely chop the parsley (stalks and all). b) Once the carrots and parsnips are cooked, sprinkle over the parsley and stir through. c) Serve and enjoy!
