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Maple-roast parsnips and carrots

Maple-roast parsnips and carrots

By Antonio Costa
10’ Prep time
30’ Cook time
40’ Total time
144 Calories
8 Serving

Summary

Cook these glazed vegetables at the last minute. if you're cooking them on christmas day pop them into the oven while the turkey is resting. angela hartnett cooked this recipe for nick grimshaw and guest hugh bonneville on episode 12, season 2 of dish, the waitrose podcast. it was served with a main course of rosemary & black pepper brined wing rib of beef, plus this selection of delicious sides: sticky pigs in blankets, potatoes dauphinoise, red cabbage & carrot slaw, and maple-glazed brussels sprouts with bacon. dessert was this mix-and-match tiramisu. discover all recipes prepared by angela hartnett on seasons 1-3 of the dish podcast. dish is available on apple podcasts, spotify or wherever you get your podcasts.
Antonio Costa 0 Followers

Step by Step

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Step 1

Preheat the oven to 220°C, gas mark 7. Place a roasting tray in the oven to heat up. Meanwhile, slice the carrots and parsnips lengthways into halves or quarters so that they are evenly sized.
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Step 2

In a large bowl, whisk together the olive oil, maple syrup and mustard. Add the vegetables to the bowl and toss thoroughly to coat in the glaze. Place on the hot tray and roast for 30 minutes until the vegetables are tender and caramelised.

Ingredient

  • Olive oil
    Olive oil
    2 tbsp
  • Maple syrup
    Maple syrup
    4 tbsp
  • Wholegrain mustard
    Wholegrain mustard
    2 tbsp
  • Carrots
    Carrots
    500 grams
  • Parsnips
    Parsnips
    500 grams

Nutrition Facts

View nutrition facts
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