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4 carrots
1 small butternut squash, deseeded
½ celeriac
2 parsnips
1 red onion
225 g (8 oz) small potatoes
2 sweet potatoes
1 tbsp clear honey
2 tbsp Maille Wholegrain Mustard
Preheat oven to 190C, 375F or gas mark 5.
Peel carrots, squash, celeriac, parsnips and onion. Cut carrots, squash and celeriac into chunks and parsnips and onion into wedges. Halve potatoes and slice sweet potatoes. Place vegetables in a roasting tray and drizzle with honey and dot with mustard. Season with salt and pepper and roast for 20 minutes, or until tender.
(Serves 4)
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