Roasting these roots brings out their sweetness.&#160; The perfect accompaniment to something savoury. 4 parsnips 4 carrots 1 Tbsp olive oil 2 Tbsp honey 2 tsp whole grain mustard Salt and pepper to taste Preheat oven to 350&#176;. Cut carrots and parsnips into roughly 1 inch chunks.&#160; Toss in olive oil and salt and pepper to coat. Roast carrots and parsnips for 25 minutes or until they soften and begin to caramelize on the edges. Whisk together honey and mustard and drizzle over the veggies.&#160; Roast for another 5-7 minutes watching that edges don&#8217;t burn. <strong>Recipe adapted&#160;from &#160;See full post <a href="" target="_blank">here</a>.</strong>