Honey and mustard roasted turnips and carrots
Honey and mustard roasted turnips and carrots
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.
Ingredients
- 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
Method
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Step 1
Preheat oven to 200°C/Gas 6.
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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.
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Step 3
Season and scatter over the sprigs of thyme, then cover with foil and roast for 20 minutes.
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Step 4
Remove from the oven and toss in the honey. Roast, uncovered, for a further 15-20 minutes or so, until just tender.