Carrots and parsnips with maple and orange glaze

Name: Carrots and parsnips with maple and orange glaze
Yield: serves 8
Cuisine: British recipes
Ingredients: 400g chantenay carrots, cut; into batons; 400g parsnips, cut into batons; 2 tbsp olive oil; Small handful fresh thyme leaves; Grated zest and juice of ½ orange; 4 tbsp maple syrup

Portion size: serves 8
Takes 10 minutes to make, 40 minutes to cook
Difficulty: easy

Vegetarian

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Sweet glazed carrots and parsnips are a notable accompaniment to a Christmas lunch. These vegetables with maple and orange glaze are even sweeter, as they can be frozen in advance.

Go for maximum stickiness and take a look at our balsamic and brown sugar roast carrots and parsnips too.

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Ingredients

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

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Method

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.
Drizzle over the orange juice and zest and maple syrup, and roast for 10 minutes until caramelised. Scatter with thyme before serving.

Nutrition

96 kcals Calories
3.5g (0.5g saturated) Fat
1.2g Protein
15.8g (11.1g sugar) Carbs
trace Salt

Per serving:

Make Ahead

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.

Carrots and parsnips with maple and orange glaze

Ingredients

Method

Nutrition

Make Ahead

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