Waitrose and Partners Weekend Issue 579

25 NOVEMB ER 2021 20 The very best of Christmas FOOD&DRINK Serves 6-8 Prepare 15 minutes Cook 1 hour 10 minutes 1kg parsnips, peeled, trimmed and halved lengthways or quartered if chunky 6 tbsp olive oil 4 tbsp Tracklements Robust Wholegrain Mustard 6 tbsp clear honey 1kg carrots, trimmed and halved lengthways or quartered if chunky Thyme leaves, to serve Pomegranate seeds, to serve (optional) 1 Preheat the oven to 180ºC, gas mark 4. Tip the parsnips into a large roasting tin. In a small bowl, whisk together the oil, mustard and honey. Season and pour over the parsnips, toss to coat then roast for 15 minutes. 2 Increase the oven temperature to 220ºC, gas mark 7. Add the carrots and toss until everything is coated. Return to the oven for 45-55 minutes until golden and tender, turning everything halfway through. Scatter with thyme leaves and pomegranate seeds (if liked) then serve. V Per serving (for 6) 1642kJ/ 393kcals/16g fat/2.4g saturated fat/ 49g carbs/38g sugars/15g äbre/ 4.9g protein/0.9g salt/gluten free Honeymustard roast carrots & parsnips Root vegetables respond well to a little extra TLC come the big day. This recipe results in crisp, caramelised edges and the deliciously sticky glaze is no more demanding than a salad dressing

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