MUSTARD-GLAZED SWEET ROOT VEG

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.