Roasted root vegetables
Crisp outsides, crunchy corners and soft, tender insides with a honey, mustard and rosemary marinade make these the perfect roasted root vegetables.
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Ingredients
- 2 tablespoons olive oil
- 12 baby carrots (240g), peeled, halved lengthways
- 3 parsnips (180g), peeled, quartered lengthways
- 12 baby new potatoes (480g), halved
- 4 baby onions (100g), halved · 1 clove garlic, crushed
- 1 tablespoon n coarsely chopped fresh rosemary
- 1 tablespoon honey · 2 teaspoons seeded mustard
- 1 tablespoon n lemon juice
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