Another side dish for my vegetarian dinner party – honey mustard roasted roots, which turned out wonderfully and a nice change from plain roasted veg.
Honey Mustard Roasted Roots
- 8 medium parsnips
- 8 medium carrots
- 2½tbsp olive oil
- 2tbsp runny honey
- ½-1tbsp English mustard
- ½tsp sesame seeds
Start by peeling the carrots and parsnips, then depending on their size, either halve or quarter them lengthways.
Bring a large pan of salted water to the boil and cook the vegetables for 5 minutes. Drain and leave in the colander to steam dry for 10 minutes.
In a bowl, mix together the olive oil, honey, English mustard and sesame seeds.
Roast for 40 – 45 minutes, tossing occasionally until the veggies are tender and beginning to caramelise.
These were so nice, that I ended up cooking them again on Christmas Day :)
I may have cooked these originally for Christmas, but this dish would work so well for an Easter lunch too. I’ve got a collection of Easter Recipes that you might like to try out – right-click and open them in a new tab to read next.