Carrots and parsnips with maple and orange glaze
- Published: 30 Nov 09
- Updated: 18 Mar 24
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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serves 8 -
Takes 10 minutes to make, 40 minutes to cook
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Recipe from December 2009 Issue
Nutrition
Nutrition: per serving
Per serving:
- Calories
- 96 kcals
- Fat
- 3.5g (0.5g saturated)
- Protein
- 1.2g
- Carbohydrates
- 15.8g (11.1g sugar)
- Salt
- trace
delicious. tips
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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