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Sticky Roasted Parsnips and Carrots

Sticky Roasted Parsnips and Carrots

with Honey, Orange and Almonds | Perfect for sharing

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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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

225 grams

Mixed Chantenay Carrots

2 unit(s)


1 unit(s)


1 sachet


17 grams

Wholegrain Mustard


15 grams

Flaked Almonds


1 bunch(es)

Flat Leaf Parsley

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)752 kJ
Energy (kcal)180 kcal
Fat7.0 g
of which saturates1.0 g
Carbohydrate26 g
of which sugars17.0 g
Protein5 g
Salt0.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Sheet with Baking Paper
Instructionsarrow up iconarrow up icon
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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!