When these honey-mustard glazed carrots and parsnips go in the oven, something amazing happens. That sticky glaze starts to caramelise, bringing out the sweet, earthiness of the veg as they roast. Delish! 

Plus, it’s just so darn simple. It’s literally: honey (replace with agave syrup if you’re vegan, wholegrain mustard, salt and pepper. Yep, that’s it. *mic drop*

What’s the best way to pep up a parsnip? This. 

Ingredients (Serves 4)

320g (approx.) Chantenay carrots

200g (approx.) Parsnips

50g Honey (about 3 and a 1/2 tbsp)

42g wholegrain mustard (about 3 tbsp)

Method

Step 1: Preheat the oven to 220ºC / 200ºC (fan) / 425ºF / Gas 7. Peel and chop the parsnips into batons, and trim and halve the Chantenay carrots (no need to peel).

Tip: Aim to get the carrots and parsnips roughly the same size, so they cook evenly.

Step 2: Add the parsnips and Chantenay carrots to a baking paper-lined tray with a drizzle of vegetable oil and a pinch of salt.

Step 3: Put the tray in the oven for an initial 20-25 min.

Step 4: While they roast, combine the wholegrain mustard and honey in a bowl – this is your honey mustard glaze.

Step 5: Take your veg out of the oven, and drizzle the glaze over the carrots and parsnips for 10 min further.

Step 6: Once your veg is tender and the glaze is sticky and caramelised, pull them out and serve.

Want more Christmas tips? Explore the rest of our knock-your-stockings-off Christmas recipes, where you’ll find decadent desserts, stunning sides, starters, cocktails and more.

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