Maple mustard roots

• small carrots↗800g g

  peeled and halved or quartered lengthways if large

• parsnip↗800g g

  peeled and cut into long wedges

• maple syrup↗3 tbsp tbsp
• wholegrain mustard↗1 tbsp tbsp
• rapeseed oil↗2 tbsp tbsp

  or sunflower oil

Step-by-step instructions

1. 1

   Bring a large pan of salted boiling water to the boil. Tip in the roots, bring back to the boil and cook for 3 mins. Drain well, then tip onto a large, lipped roasting tin. Whisk together the syrup, mustard and oil with some seasoning, then gently toss with the veg. Cover with cling film for up to 24 hrs.

2. 2

   Bring to room temp before cooking. After the turkey comes out, roast at 220C/200C fan/gas 7 for 30 mins until golden and sticky.