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.