Carrots and parsnips with maple and orange glaze recipe

By Anna Burges-Lumsden

  1. Serves 8
  2. Takes 10 minutes to make, 40 minutes to cook
  3. Rating

These sweet glazed vegetables are a notable accompaniment to a Christmas lunch. Even better, they can be frozen in advance.

tried and tested
Carrots and parsnips with maple and orange glaze

Ingredients

  1. 400g chantenay carrots, cut
  2. into batons
  3. 400g parsnips, cut into batons
  4. 2 tbsp olive oil
  5. Small handful fresh thyme leaves
  6. Grated zest and juice of ½ orange
  7. 4 tbsp maple syrup

Method

  1. 1. Preheat the oven to 200°C/fan180°C/gas 6. Put the carrots and parsnips in a large roasting tin, drizzle with the oil, salt and pepper and most of the thyme, and roast for 30 minutes.
  2. 2. Drizzle over the orange juice and zest and maple syrup, and roast for 10 minutes until caramelised. Scatter with thyme before serving.

Nutritional info

Per serving:96kcals, 3.5g fat (0.5g saturated), 1.2g protein, 15.8g carbs, 11.1g sugar, trace salt

Chef's tip

To freeze: Parboil the prepared carrots and parsnips in boiling water for 4-5 minutes, drain, then place in a single layer on a bking sheet until cool. Open-freeze until solid, then transfer to freezer bags. When you want to eat them, put the frozen veg in a roasting tin with a drizzle of oil and roast for 15 minutes, then add the glaze.

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