Serves 6
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  1. Preheat the oven to 200˚C/180˚C fan/ gas mark 6.
  2. Peel 600g carrots and 600g parsnips and chop into finger-sized batons.
  3. Place in a large roasting tin, add 3 tbsp olive oil and 40g melted butter and toss to coat.
  4. Season with salt and pepper.
  5. Roast for 30 minutes, tossing halfway through.
  6. Toss the carrots and parsnips with a little chopped fresh parsley before serving
Gluten-freeDairy-freeChristmasDinnerPicnicLow sugarDiabetic-friendlyMeat-freeLow carbLow-fatSpecial Occasions5-ingredient fixSunday roastQuick and easyDinner partyBudget mealsMake it HealthyVegetarian

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