How To Make Sticky Roasted Parsnips, Chantenay Carrots & Apples
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Serves:
Ingredients
- 4 parsnips, peeled and cut into sticks
- 250g Chantenay carrots
- 2 apples, cored and sliced
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp wholegrain mustard
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
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In a large bowl, combine the parsnips, carrots, and apples. Drizzle with olive oil, honey, and mustard. Season with salt and pepper, and toss to coat evenly.
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Transfer the vegetables and apples to the prepared baking sheet, spreading them out in a single layer.
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Roast in the preheated oven for 30 minutes, or until the vegetables are tender and caramelized, stirring once halfway through.
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Remove from the oven and garnish with fresh parsley. Serve hot.
Nutrition
- Calories : 180kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Sodium : 145mg
- Total Carbohydrates : 30g
- Dietary Fiber : 6g
- Sugar : 16g
- Protein : 2g
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