Start the festivities early with some quintessential Christmas flavours! These sticky roasted root veg are tossed with honey, mustard and a squeeze of fresh orange, then finished with toasted almonds for a festive side to any meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Mixed Chantenay Carrots
Flat Leaf Parsley
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.
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.
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!