Honey-Roasted Carrots and Parsnips with Quinoa and Rocket

Name: Rukmini Iyer Honey-Roasted Carrots and Parsnips Recipe | Quinoa Salad
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves 4–6
Ingredients: 3 carrots, peeled and cut into 1cm wedges; 3 parsnips, peeled and cut into 1cm wedges; 4 cloves of garlic, unpeeled and bashed; 2 large sprigs of fresh rosemary; 2 bay leaves; 1 tbsp honey; 2 tbsp olive oil; 2 tsp sea salt; freshly ground black pepper; 240g quinoa, rinsed well (red and white is nice, for the colour); 720ml boiling water; 1 tbsp extra virgin olive oil; 60g wild rocket, washed; ½ lemon, juice only

by Rukmini Iyer from The Roasting Tin: Deliciously Simple One-Dish Dinners

Perfect served warm as a main or side dish, or cold the next day for lunch, this versatile carrot and parsnip dish has plenty of flavour from the added garlic, rosemary and honey.

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