- 400g baby parsnip and heritage chantenay carrots
- 2 tablespoons of honey
- 2 tablespoons of Dijon mustard
- 2 tablespoons of garlic oil
- 1/4 teaspoon of salt
- Small bunch of chopped chives
- Preheat the oven to 200C.
- Combine the vegetables with the honey, mustard, oil and salt.
- Bake for 20-25 minutes until golden.
- Sprinkle with chopped chives and serve.