Glazed parsnips and carrots
The perfect side dishe for your Christmas Day feast…
Ready in 1 hour 15 minutes
1kg (2¼lb) parsnips, quartered
700g (1½lb) baby carrots, halved if large
3 tbsp bitter marmalade
2 tbsp wholegrain mustard
3 tbsp sunflower oil
1. Preheat the oven to 200˚C/400˚F/R6. Steam the parsnips and carrots for 10 minutes until just tender. Combine the marmalade and mustard in a bowl. Add the vegetables and combine to coat.
2. Heat the oil in a large roasting tin for 5 minutes, add the vegetables and roast for 45 minutes, turning every now and then until lightly seared.