Roasted Carrots and Parsnips
- 6 tbsp of Munns Extra Virgin Cold Pressed Rapeseed Oil
- 450g of Parsnips
- 450g of Carrots
- 6tbsp of orange juice
- 2tbsp of Balsamic Vinegar
- 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.