Honey Glazed Roast Carrots and Parsnips

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300g Baton carrots
300g Baton parsnips
3 tblsp olive oil
2 tblsp Wescobee honey
½ cup chopped Italian parsley
¼ cup chopped mint leaves
½ cup chopped toasted almonds
Pre heat oven to 2200C; meanwhile toss the baton vegetables in olive oil and honey.
Scatter the prepared vegetables on a Glad Bake lined roasting dish. Try to spread them so they don’t touch.
Roast for 15 minutes or until golden brown and just cooked.
Season with chopped parsley, mint and crushed toasted almonds.
Preparation Cooking Time
15 minutes 15 minutes