MUS­TARD-GLAZED SWEET ROOT VEG

Style at Home (UK) - - EASTER LUNCH -

Takes 45min serves 6 300g baby car­rots, scrubbed 500g small parsnips, peeled and cored if woody, cut into quar­ters

2tbsp olive oil 25g but­ter, melted 1½tbsp whole­grain mus­tard

1 Pre­heat the oven to 220°C/fan 200°C/ Gas 7. Place the car­rots and parsnips in a roast­ing tin, driz­zle over the olive oil and but­ter, and gen­tly toss to coat the veg­eta­bles. Roast for 25min. 2 Stir in the mus­tard to coat all the veg­eta­bles and cook for a fur­ther 5min, un­til nicely glazed.

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