Ingredients

The following ingredients have 4 Servings
  • 14 ozs carrots
  • 7 ozs Parsnips
  • 7 ozs parsley
  • salt
  • White pepper
  • 2 Tbsps lemon juice
  • 3 Tbsps olive oil
  • 1 Tbsp clear honey
  • 0.25 cup vegetable stock (as necessary)
  • 0.5 bunch parsley (chopped)

Instruction

  • Heat the oven to 200°C (180° fan) 400°F gas 6.
  • Peel the carrots, parsnips and parsley roots and halve or quarter lengthwise, depending on size.
  • Mix with the salt, pepper, lemon juice, olive oil and honey.
  • Put into an ovenproof dish and roast for about 30 minutes, turning occasionally and sprinkling with a little stock as necessary. Sprinkle the chopped parsley over the vegetables.