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Sweet and Sticky Honey Orange Root Veg

Sweet and Sticky Honey Orange Root Veg

with Roasted Carrots, Parsnips and Flaked Almonds | Perfect for sharing

Mimi MorleyUpdated on November 04, 2025

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These sticky roasted root veg are tossed with honey, mustard and a squeeze of fresh orange, then finished with toasted almonds for a delicious side to any meal.

Tags:

Veggie

Allergens:

Mustard

•Almonds

•Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total30 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

3 unit(s)

Carrot

2 unit(s)

Parsnip

1 unit(s)

Orange

15 grams

Honey

17 grams

Wholegrain Mustard

(Contains: Mustard)

1 bunch(es)

Flat Leaf Parsley

15 grams

Toasted Flaked Almonds

(Contains: Almonds, Nuts May contain traces of: Sesame, Brazil nuts, Hazelnuts, Nuts, Pecan Nuts, Cashew nuts, Macadamia Nuts, Pistachio nuts, Peanut)

Nutritional information

Energy (kJ)1206 kJ

Energy (kcal)288 kcal

Fat8 g

of which saturates0.9 g

Carbohydrate47 g

of which sugars31.1 g

Dietary Fibre15.3 g

Protein7.5 g

Salt0.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Trim the carrots and parnsips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

c) Pop the carrots and parsnips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

d) When the oven is hot, roast on the top shelf until tender, 20-25 mins.

2

a) Meanwhile, juice the orange into a small bowl.

b) Mix the honey and wholegrain mustard into the orange juice. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

c) Once the carrots and parsnips have roasted for 15 mins, remove the tray from the oven and pour over the sticky glaze. Stir together to coat.

d) Return to the oven to roast for the remaining time until tender, 5-10 mins.

3

a) In the meantime, finely chop the parsley (stalks and all).

b) Once the carrots and parsnips are cooked, sprinkle over the parsley and almonds. Stir to combine.

c) Transfer to a serving dish for sharing.

Enjoy!

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