Roasted Carrots and Parsnips
Ingredients
450g Carrots
450g Parsnips
Salt
Pepper
6tbsp of Munns Extra Virgin Cold Pressed Rapeseed Oil
6tbsp of orange juice
2tbsp of Balsamic Vinegar
Instructions
- Cut carrots and parsnips into 3 sections and halve, arrange in roasting dish.
- Mix orange juice and oil together, add pinch of salt and pepper.
- Pour mixture over vegatables.
- Drizzel balsamic vinegar over the top.
- Roast in pre heated oven 200oC gas mark 6 for 45-50mins
- Turn vegetables halfway through.
Page last updated: 5th February 2007
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