Dessertsdeliciouslyella
The Perfect Roasted Root Veg
The secret to the best tasting roast veggies? Try adding two simple ingredients that you’ve already got in cupboard, and you’ll never look back! The sweet, spicy, peppery flavours make carrots & parsnips the perfect side to go with pretty much anything, especially a veggie wellington.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
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.
parsnips1.1 lb
2
Put the parsnips and carrots on a large flat baking tray; arrange them in 1 layer so that they cook evenly.
parsnips1.1 lbcarrots2.2 lb
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.
maple syrup2 tablespoonsDijon mustard0.5 tablespoonpinch of flaky sea salt
4
Bake for ⏱️ 45 minutes, tossing halfway through, until soft and golden.
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