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Garlic, Honey & Mustard Parsnips and Carrots

Recipe by The Devilled Egg | Online Cookery School. Buy an online course HERE.

Ingredients

  • 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

Method

  • 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.

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