Sweet and Sticky Honey Orange Root Veg
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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

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.


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 war 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
Cooking time10 minutes


serving amount

3 unit(s)


2 unit(s)


1 unit(s)


15 grams


17 grams

Wholegrain Mustard

(Contains Mustard)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)


Nutritional information

Energy (kJ)809 kJ
Energy (kcal)193 kcal
Fat6.7 g
of which saturates0.7 g
Carbohydrate29.2 g
of which sugars24.4 g
Protein5.3 g
Salt0.51 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray



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.


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.


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

b) Transfer to a serving dish for sharing.


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