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Garlic, Honey & Mustard Parsnips and Carrots

Prep Cooking Serves
10 mins 25 mins 2 Adults

Recipe by The Devilled Egg | Online Cookery School


  • 400g baby parsnip and heritage chantenay carrots
  • 2 tablespoons of honey
  • 2 tablespoons of Dijon mustard
  • 2 tablespoons of Fussels Garlic Rapeseed Oil
  • 1/4 teaspoon of salt
  • Small bunch of chopped chives


Preheat the oven to 200C.

Combine the vegetables with the honey, mustard, oil and salt.

Bake for 20-25 minutes until golden.

Sprinkle with chopped chives and serve.


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