A healthy but subtly delicious side dish to accompany your roast dinner.
Serves 8
Takes 10 minutes to make and about 50 minutes in the oven
Per serving:
111kcals
5.6g fat (2.8g saturated)
0.9g protein
9.7g carbs
3.9g sugar
0.1g salt
1. Cut the vegetables in half lengthways. Cook in a pan of boiling salted water for 5 minutes. Drain.
Can be frozen
2. Meanwhile, melt the butter in a roasting tin by heating in the oven at 190°C/fan170°C/gas 5 for 3-4 minutes. Add the honey and mix well.
3. Add the parsnips to the tin and toss and roast for 30 minutes. When you remove the turkey, increase the temperature to 200°C/fan180°C/gas 6. Turn the parsnips, add the carrots to the tin and toss well. Roast for a further 20 minutes, until golden. Toss with the cheese to serve.
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