Sticky Roasted Parsnips and Carrots
with Honey, Orange and Almonds | Perfect for sharing
Start the festivities early with some quintessential Christmas flavours! These sticky roasted root veg are tossed with honey, mustard and a squeeze of fresh orange, then finished with toasted almonds for a festive side to any meal.
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
Chantenay Carrots
2
Parsnip
1
Orange
15
Honey
17
Wholegrain Mustard
(Contains Mustard)
1
Flat Leaf Parsley
15
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the carrots and halve lengthways.
b) Trim the parsnips (no need to peel), then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
c) Pop the carrots and parsnips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
d) When the oven is hot, roast on the top shelf until tender, 20-25 mins.
a) Meanwhile, halve the orange and squeeze the juice into a small bowl.
b) Mix in the honey and wholegrain mustard. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
c) Once the carrots and parsnips have roasted for 15 mins, remove the tray and pour the sticky glaze. Stir together to coat.
d) Return to the oven to roast for the remaining time until tender, 5-10 mins.
a) Meanwhile, finely chop the parsley (stalks and all).
b) Once the carrots and parsnips are cooked, sprinkle over the parsley and almonds. Stir to combine.
c) Transfer to a serving dish and serve.
Enjoy!
