When I was cooking that roast chicken dinner for the other site I write on, I wanted to cook a few side dishes to have along with the roast chicken and the potatoes. I made my Sage & Onion Stuffing because we both love that very much.
And then I roasted some parsnips and carrots at the same time I was roasting the chicken. We had been gifted a bag of them by our friends Tina and Tony and I wanted to use them while they were still really fresh!
Remember these funky carrots I showed you the other day? Apparently that is caused when your soil is full of stones. You get these weird looking almost alien carrots. I was wondering how on earth I was going to peel them . . . and then in bed one night it came to me!
Break them down into smaller carrots. Doesn't everyone think about things like this in bed? Please tell me I am not crazy or anything! Anyways, that is what I did and I ended up with quit a bundle of carrots!
Once I turned them into individual carrots, and peeled them, it was very easy to cut them into manageable strips. My parsnips were quite large also, so these were cut into quarters or sixths.
After that I par-boiled them for about 5 minutes in some lightly salted water. It doesn't take long. You don't actually want to cook them through.
You just want them so that they don't take too long to cook in the oven. Because they are coated in a sweetish mixture, you run the risk of them burning if they are in the oven too long.
I coated them in a mix of melted butter, Dijon mustard and liquid honey . . .
And then I roasted them for about 30 to 40 minutes.
They came out perfect. Lightly glazed, a bit caramelised in parts, and beautifully crispy tender.
Yield: 4
Author: Marie Rayner
Honey Mustard Roasted Parsnips & Carrots
Crispy tender, glazed and delicious.ingredients:
- 4 parsnips, peeled cut into strips
- 4 carrots, peeled and cut into strips
- fine sea salt and coarse black pepper to taste
- 1 TBS melted butter
- 1 TBS Dijon Mustard
- 2 TBS liquid honey
instructions:
How to cook Honey Mustard Roasted Parsnips & Carrots
- Cook the parsnips and carrots in a pot of lightly salted boiling water for 5 minutes, drain well.
- Preheat the oven to 200*C/400*F/ gas mark 6. Butter a shallow baking dish large enough to hold the vegetables in one layer.
- Whisk together the melted butter, mustard and honey. Place the drained vegetables into a buttered dish. Season with salt and pepper. Pour the mustard mixture over top and toss together to coat. Distribute evenly in the pan. Roast for 30 to 40 minutes, until crispy on the outsides, but tender inside. Delicious!
These really were gorgeous. I think I might make them again for Thanksgiving in a few weeks time!
Up Tomorrow: Spiced Plum Cake
