Roasted Root Vegetables - cooking recipe

Ingredients

2 tbsp olive oil
12 None baby carrots, peeled, halved lengthwise
3 None parsnips, peeled, quartered lengthwise
12 None baby new potatoes, halved
4 None pearl onions, halved
1 clove garlic, minced
1 tbsp coarsely chopped fresh rosemary leaves
1 tbsp honey
2 tsp grainy mustard
1 tbsp lemon juice

Preparation

Preheat oven to 425\u00b0F.
Heat oil in a large Dutch oven over medium-high heat. Cook carrots, parsnips, potatoes and pearl onions, stirring, until lightly browned. Remove from heat and stir in garlic, rosemary, honey and mustard. Season to taste.
Transfer to oven and roast for 25 mins, or until tender. Serve drizzled with lemon juice.