Name: Roasted root vegetables
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 12 baby carrots (240g), peeled, halved lengthways; 3 parsnips (180g), peeled, quartered lengthways; 12 baby new potatoes (480g), halved; 4 baby onions (100g), halved · 1 clove garlic, crushed; 1 tablespoon n coarsely chopped fresh rosemary; 1 tablespoon honey · 2 teaspoons seeded mustard; 1 tablespoon n lemon juice

Roasted root vegetables

Crisp outsides, crunchy corners and soft, tender insides with a honey, mustard and rosemary marinade make these the perfect roasted root vegetables.

Ingredients

2 tablespoon olive oil

12 baby carrots (240g), peeled, halved lengthways

3 parsnips (180g), peeled, quartered lengthways

12 baby new potatoes (480g), halved

4 baby onions (100g), halved · 1 clove garlic, crushed

1 tablespoon n coarsely chopped fresh rosemary

1 tablespoon honey · 2 teaspoons seeded mustard

1 tablespoon n lemon juice

Method

1.Preheat oven to 220°C/425°F.

2.Heat oil in large flameproof baking dish; cook carrot, parsnip, potato and onion, stirring over heat, until browned lightly. Remove from heat; stir in garlic, rosemary, honey and mustard. Season.

3.Roast vegetables, in oven, uncovered, about 25 minutes or until vegetables are tender. Serve drizzled with lemon juice.

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Ingredients

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