Ingredients

  • 700 g parsnips, trimmed
  • 700 g Chantenay carrots, trimmed
  • 2 red onions, quartered
  • 2 tbsp olive oil
  • 2 tbsp clear honey
  • 1 tsp chilli flakes
  • 0.5 tsp cinnamon

Method

  1. 1

    Preheat the oven to 180°C/160°C fan/gas mark 4. Quarter the parsnips and halve the carrots, before placing in a large roasting tin along with the onions.

  2. 2

    Mix together the rest of the ingredients and pour over the vegetables. Season well, then toss together so everything is evenly coated.

  3. 3

    Roast in the oven for 20 minutes, turn, and then roast for another 20 minutes.

Nutritional Details

Each serving provides
  • Energy 561kj 134kcal 7%
  • Fat 3.9g 6%
  • Saturates 0.6g 3%
  • Sugars 14.2g 16%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 348kj/83kcal

Each serving provides

20.0g carbohydrate 4.8g fibre 2.4g protein

 
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