Sweet and Sticky Honey Orange Root Veg
with Roasted Carrots, Parsnips and Flaked Almonds | Perfect for sharing
These sticky roasted root veg are tossed with honey, mustard and a squeeze of fresh orange, then finished with toasted almonds for a delicious 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
3 unit(s)
Carrot
2 unit(s)
Parsnip
1 unit(s)
Orange
15 grams
Honey
17 grams
Wholegrain Mustard
(Contains Mustard)
15 grams
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.
b) Trim the carrots and parnsips, then halve lengthways (no need to peel). 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, juice the orange into a small bowl.
b) Mix the honey and wholegrain mustard into the orange juice. 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 from the oven and pour over the sticky glaze. Stir together to coat.
d) Return to the oven to roast for the remaining time until tender, 5-10 mins.
a) Once the carrots and parsnips are cooked, transfer to a serving dish.
b) Sprinkle over the almonds to finish.
Enjoy!
