Honey Mustard Roasted Roots

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Carrots & Parsnips

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

Serves 8

  • 8 medium parsnips
  • 8 medium carrots
  • 2½tbsp olive oil
  • 2tbsp runny honey
  • ½-1tbsp English mustard
  • ½tsp sesame seeds


Pre-heat your oven to 190C(170C fan/Gas 5)

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.


Place the carrots and parsnips into a roasting dish and pour over the honey mustard dressing. Mix through with your hands until well coated and season with salt and pepper.

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.

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