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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

Published: 30 Nov 09
Updated: 26 May 25

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.

Easy
December 2009

Test kitchen approved

serves 8
Takes 10 minutes to make, 40 minutes to cook

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.

Vegetarian

Nutrition: per serving

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

Per serving:

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Carrots and parsnips with maple and orange glaze

Nutrition: per serving

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Carrots and parsnips with maple and orange glaze

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