Roasted carrots and parsnips, with honey-mustard glaze

Preparation

Peel and cut evenly into halves or quarters the carrots. Peel and cut evenly into halves or quarters the parsnip.

Method

1. 1 Preheat the oven to 200°C.
2. 2 Place the carrots and parsnips into the roasting tray, sprinkle with salt to season and drizzle over 3 tbsp of the oil (tossing gently to coat the vegetables).
3. 3 Roast for 15 minutes, then remove the tray from the oven and stir the vegetables.
4. 4 Roast for a further 15 minutes.
5. 5 While the vegetables are roasting, whisk together the honey, mustard and the rest of the oil in a small bowl.
6. 6 Remove the tray from the oven, and pour the honey-mustard sauce over the vegetables.
7. 7 Toss gently until evenly coated, and return the tray to the oven for a further 10 mins – or until the vegetables are tender and caramelised.