Print Roasted roots in honey and mustard
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. This works well with parsnips, carrots, swede, celeriac or beetroot, or a mixture.
Ingredients
- 1kg root veg, peeled & cut into chunks, lengths or wedges
- Olive oil
- 3 tbsp honey
- 3 tbsp wholegrain mustard
- Salt & pepper
Method
- Preheat oven to 200˚C/Gas 6. Toss the veg in a roasting tray with just enough oil to coat. Season. Roast in the oven for 40 minutes, turning once or twice so they cook evenly.
- Mix the honey and mustard together in a bowl. Mix with the roasted veg. Return to the oven for about 10-15 minutes or so, depending on your oven, until the veg is tender.
