Herby Roasted Carrots & Parsnips

This tray of roast parsnips & carrots couldn’t be simpler to put together or cook. Delicious served with a Sunday Roast or hot pie.

The Clementines take on a whole new experience when you cook with them! Using the juice in dressings, chopped into Winter salads & roasted with root veggies like here, are a really delicious ways of using them!

What you will need: to serve 4-6 as a side:

1 bunch of carrots

2-3 parsnips

4 or 5 sprigs of thyme or 1 tsp of dried

2 clementines / satsumas

Olive oil

Sea salt

Freshly ground black pepper

Let's cook:

1. Pre-heat the oven to 180c/ 340f / gas mark 4.

2. Get your veggies ready and lay them in roasting dish tray ( peel your parsnips and wash the carrots)

3.Cut the clementines in half, widthways and squeeze in the juice of just 1 of the halves

5. Scatter in the herbs, pour over 2 tablespoons of olive oil and sprinkle over a good pinch of salt and pepper.

6. Jumble everything together and make sure all the clementine halves are well nestled in with the veggies.

7. Pop the tray in the oven to roast for 40-45 minutes or until the carrots and parsnips are tender middle and caramelised around the edges.

8. Serve with veggies and clementines together for people to squeeze the sticky juices as they wish!

Enjoy! xx