Glazed Roast Carrots and Parsnips
Enjoy a traditional twist with these tasty glazed vegetables.
- 125g carrots
- 125g parsnips
- Low-cal spray oil
- 1 tsp whole-grain mustard
- 4 tsp runny honey or 2 tbsp maple syrup
Cut the carrots and parsnips into halves or quarters lengthwise and put in a roasting pan.
Spray lightly with oil.
Roast in the oven at 200°C, gas mark 6 for 20 minutes.
Blend the mustard with the honey or maple syrup and use to coat the vegetables.
Return to the oven for 15 minutes until tender and crisp.
Sprinkle with some salt and thyme.