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Roasted carrots and parsnips with bacon and apples recipe

Roasted carrots and parsnips with bacon and apples recipe

28 ratings

Sweet carrots and parsnips with apple, bacon, honey and thyme – what's not to love about this colourful Christmas side dish? See method

Ingredients

  • 500g pack chantenay carrots, halved
  • 460g parsnips, trimmed and halved lengthways
  • 2½ tbsp olive oil
  • 2 firm apples, cored and cut into 2cm-thick wedges
  • 1 x 180g pack smoked bacon lardons
  • 1½ tbsp wholegrain mustard
  • 1 tbsp clear honey
  • a few thyme sprigs, to serve
  • 1 tbsp flat-leaf parsley, to serve

Each serving contains

  • Energy

    665kj
    160kcal     8%

  • Fat

    8g 11%

  • Saturates

    2g 9%

  • Sugars

    12g 14%

  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 16.7g Protein 5.6g Fibre 5.2g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the carrots and parsnips on a large baking tray, drizzle with 2 tbsp oil and season. Roast for 20 mins.
  2. Add the apples and lardons to the carrots and parsnips, toss and return to the oven for 20-25 mins until cooked through.
  3. Combine the remaining oil with the mustard and honey in a bowl. Drizzle over the vegetables, toss to coat, then return to the oven for a final 5 mins until golden and sticky. Scatter over the herbs to serve.

Tip: To cook alongside your Christmas turkey, roast the veg at the same time as the turkey for the first 20 mins, then remove from the oven and set aside. Once the turkey has been removed from the oven and is resting, add the apples and lardons and finish cooking the carrots and parsnips as in steps 2 and 3.

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