- 1kg parsnips
- 500g carrots
- 50g butter
- 40g honey
- 3 clementines
- A handful of flat leaf parsley
- 1 tbsp sesame seeds
- 1.
Preheat your oven to 120°C/Fan 180°C/Gas 6. Line a roasting tin or large baking tray with baking paper.
- 2.
Trim and peel the parsnips, then halve slice them into fingerlength batons. Pop them in the roasting tin or baking tray. Trim, peel and slice the carrots to match. Drizzle over 2 tbsp oil. Season with salt and pepper and turn to coat in the seasoning.Slide the tin into the oven and roast for 30 mins till the parsnips and carrots are browned.
- 3.
Meanwhile, pop the butter in a small pan. Add the honey. Finely grate in the zest form the clementines, then halve them and sqeeuze in the juice. Season with a little salt and pepper. Warm over a medium heat for xx min till the butter has melted and the glaze is bubbling. Take off the heat.
- 4.
After 30 mins, take the tin out of the oven and drizzle over the clementine and honey glaze. Return the tin to the oven and roast for a further 10 mins.
- 5.
Meanwhile, roughly chop the parsley leaves.
- 6.
When the parsnips and carrots are tender and stucky with lightly charred edges, sprinkle over the seasame seeds and chopped parskley and toss to mix. Transfer to a serving dish and serve straight away.
