About this recipe: Coated with olive or vegetable oil, carrots and parsnips roast beautifully in a hot oven, making them a colourful side dish for Sunday lunch that's also quick and easy to prepare. They're naturally sweet so I prefer not to add honey but the choice is yours.
So easy to do and very tasty too. A perfect accompaniment to our Christmas dinner. - 28 Dec 2015
Tasty and simple as could be. I added this to the oven as my pork roast finished. The vegis were a perfect compliment to the savory pork roast. - 26 Jan 2015