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Sticky Roasted Parsnips and Carrots

Sticky Roasted Parsnips and Carrots

with Honey, Orange and Almonds | Perfect for sharing
4.0(130)Review Summary
Mimi Morley
Mimi MorleyUpdated on March 30, 2026
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Calories
: 
182 kcal
Protein
: 
5.3g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2

Parsnip

1

Orange

15

Honey

17

Wholegrain Mustard

(Contains: Mustard)

15

Flaked Almonds

1

Flat Leaf Parsley

225

Chantenay Carrots

Energy (kcal)182 kcal
Energy (kJ)760 kJ
Fat6.6 g
of which saturates0.7 g
Carbohydrate26 g
of which sugars17 g
Protein5.3 g
Salt0.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Sheet with Baking Paper

Instructions

PDF
Get Prepped
1

a) Preheat your oven to 200°C. Trim the carrots and halve lengthways..
b) Trim the parsnips (no need to peel), then halve lengthways and chop into roughly 1cm wide, 5cm long batons.
c) Pop the carrots and parsnips on a large baking tray, drizzle with oil and season with salt and pepper. Toss together and spread out in a single layer.
d) Roast on the top shelf of your oven until starting to soften, 20-25 mins.

Make the Sauce
2

a) Meanwhile, halve the orange and squeeze the juice into a small bowl.
b) Add the honey and wholegrain mustard and mix together. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
c) Once the carrots and parsnips have been in the oven for 15 mins, remove and pour over the orange sauce. Stir together, then sprinkle over the almonds.
d) Pop back in your oven to roast until the veg is tender and sticky and the almonds are toasted, 10 mins.

Finish and Serve
3

a) Meanwhile, finely chop the parsley (stalks and all).
b) Once the carrots and parsnips are cooked, sprinkle over the parsley and stir through.
c) Transfer to a serving dish and serve. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: The honey, mustard, and orange combination was surprisingly delicious, though some found it less strongly flavoured than expected.
  • Ease of prep: Consider cutting vegetables into smaller pieces to ensure they cook through in the given time.
  • Suggestions: Adjust cooking time if using smaller vegetables to prevent overcooking; toast almonds for extra crunch.
  • Next-day meals: These roasted vegetables make a tasty addition to flatbreads with halloumi for a delicious lunch option.
AI-generated from customer reviews
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