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.