Sticky Glazed Carrots & Parsnips
Carrots and Parsnips with a little extra something. Even the fussy veg eaters will love these!
Ingredients:
300g (10oz) carrots, whole or halved according to size
300g (10oz) parsnips, peeled, cut into batons
2tbsp olive oil
3tbsp maple syrup
1tbsp grainy mustard
Half an orange, zested and juiced
300g (10oz) parsnips, peeled, cut into batons
2tbsp olive oil
3tbsp maple syrup
1tbsp grainy mustard
Half an orange, zested and juiced
Method:
- Preheat the oven to gas 6, 200°C, fan 180°C. Place the carrots and parsnips in a large roasting tin in a single layer, drizzle with olive oil and season. Roast in the oven, turning occasionally, for 30 minutes. Remove from oven.
- Mix the maple syrup, mustard and orange juice and zest in a jug and pour over the semi-roasted vegetables. Return the veg to the oven and roast for a further 10-15 minutes or until caramelised and sticky.
One Stop Olive Oil
One Stop Parsnips
One Stop Carrots
