If only vegetables were sweet, we’d have no problems getting our kids to eat them, right? Well, roasted carrots and parsnips have their own natural sweetness. Add some honey and mustard and you have the makings of an easy mid-week vegetable based meal that kids will love.
For more delicious vegetable side dishes, take a look at this Fava ‘Ngreccia recipe, or perhaps these Italian Carote in Agrodolce or Broccoli and Garlic.
Honey and Mustard Roasted Carrots and Parsnips with Bacon and Spinach
Ingredients
- 500 grams carrots (peeled, and cut lengthways)
- 500 grams parsnips (peeled, and cut lengthways)
- 3 tbsp extra virgin olive oil
- 1 tbsp honey
- 1 tbsp wholegrain mustard
- 200 grams smoked bacon (cut into strips or lardons)
- 200 grams spinach (washed and dried)
- salt
- freshly ground black pepper
Instructions
- Pre-heat the oven to 180C
- Add the carrots and parsnips to a roasting tray large enough to hold them all in one layer.
- Add the extra virgin olive oil, and season with salt and freshly ground pepper.
- Combine the honey and the wholegrain mustard and set aside.
- Roast the carrots and parsnips for 35-40 mins until they start to colour, then add the honey/ mustard mixture and stir thoroughly, and roast for another 5-10 mins until the vegetables are golden brown.
- In a separate pan, fry the bacon until it releases its fat, then add the spinach for 4-5 minutes until it wilts.
- Remove the spinach to a serving plate and serve the roasted carrots and parsnips on top.
