The Perfect Roasted Root Veg
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1.1 lb parsnips
- 2.2 lb carrots
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- ½ tablespoon Dijon mustard
- pinch of flaky sea salt
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Preparation
Step 1
Preheat the oven to 180°C fan / 400°F. Begin by cutting the parsnips, the aim is to get them all the same size — for any with thin ends, slice off the thinnest part and then cut the thicker end into quarters lengthways, this will help them cook evenly. For any that are all the same width, simply cut into quarters.
Step 2
Put the parsnips and carrots on a large flat baking tray; arrange them in 1 layer so that they cook evenly.
Step 3
Whisk together the oil, maple syrup and Dijon mustard in a small bowl. Pour over the veggies and mix so that everything is coated; season with a pinch of flaky sea salt.
Step 4
Bake for 45 minutes, tossing halfway through, until soft and golden.
Step 5
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