Garlic, honey and mustard parsnips and carrots
This is a delicious, versatile and easy side dish.
- 400g baby parsnip and heritage chantenay carrots
- 2 tablespoons of honey
- 2 tablespoons of Dijon mustard
- 2 tablespoons of garlic oil
- 1/4 teaspoon of salt
- Small bunch of chopped chives
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.