Garlic, Honey & Mustard Parsnips and Carrots

Prep	Cooking	Serves
10 mins	25 mins	2 Adults

Recipe by The Devilled Egg | Online Cookery School. 

Ingredients

• 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

Method

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.