Honey and mustard roasted turnips and carrots

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Honey and mustard roasted turnips and carrots

Side Serves 8 45 min
This is one of our favourite ways with root veg: roasted to intensify their flavour, then accented with a glaze of honey and mustard. It's a magnificent side to a Sunday roast or eaten on its own with couscous and a scattering of feta. You could also add parsnips, swede, celeriac or beetroot to the mix.


  • 4-6 bunched carrots, trimmed and scrubbed
  • 4 turnips, peeled and cut into wedges or large chunks
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • few sprigs of fresh thyme
  • 2 tbsp clear honey
  • salt and pepper


Prep time: 5 min
Cooking time: 40 min
  • Step 1

    Preheat oven to 200°C/Gas 6.
  • Step 2

    Cut the carrots in half lengthways if large. Place in a baking dish, along with the turnips. Toss in the olive oil and vinegar.
  • Step 3

    Season and scatter over the sprigs of thyme, then cover with foil and roast for 20 minutes.
  • Step 4

    Remove from the oven and toss in the honey. Roast, uncovered, for a further 15-20 minutes or so, until just tender.

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