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Categories:
olive oil baby carrots parsnips baby new potatoes pearl onions clove garlic rosemary honey grainy mustard lemon juice
Viewed: 33 - Published at: 8 years agoIngredients
- 2 tbsp olive oil
- 12 None baby carrots, peeled, halved lengthwise
- 3 None parsnips, peeled, quartered lengthwise
- 12 None baby new potatoes, halved
- 4 None pearl onions, halved
- 1 clove garlic, minced
- 1 tbsp coarsely chopped fresh rosemary leaves
- 1 tbsp honey
- 2 tsp grainy mustard
- 1 tbsp lemon juice
Method
- Preheat oven to 425°F.
- Heat oil in a large Dutch oven over medium-high heat. Cook carrots, parsnips, potatoes and pearl onions, stirring, until lightly browned. Remove from heat and stir in garlic, rosemary, honey and mustard. Season to taste.
- Transfer to oven and roast for 25 mins, or until tender. Serve drizzled with lemon juice.
