05 Mar Easy but Impressive Roast Veg for Mother’s Day
Everyone knows that the way to the heart is through the stomach, so what better way is there to celebrate Mother’s day than with a Sunday Roast?
These honey roasted carrots and parsnips are golden and crunchy on the outside and soft and fluffy on the inside. They are quick to make, but they are tasty, look impressive and make a perfect addition to a Sunday roast – they are bound to put you in Mum’s good books this Mother’s Day!
For our quick and easy honey roasted veg you will need:
4 medium parsnips
4 medium carrots
2 tsp oil
2 tsp runny honey
A handful of dried herbs (try rosemary and thyme)
A pinch of salt
Preheat your oven to 22c
Then wash and peel your carrots and parsnips, before chopping them lengthways into quarters.
Mix together the oil and honey and toss with the carrots and parsnips, before seasoning with salt and herbs.
Place the seasoned veg on a baking tray (no need to par-boil!)
Put into the oven and roast for 35-45 minutes until golden and soft, giving the tray a shake every now and again to ensure they don’t stick.
Serve alongside your roast chicken from Peter’s Family Butcher and make Mums day!
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