Name: Maple roasted carrot and parsnip with chestnuts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 200g carrot; 200g parsnip; 1 Tbsp olive oil; 2 Tbsp maple syrup; Zest and juice of half an orange; ½ tsp ground cinnamon or ginger; ½ cup chopped roasted or cooked chestnuts

Maple roasted carrot and parsnip with chestnuts

10 Jan 2020

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Maple roasted carrot and parsnip with chestnuts

Background

When I make my Sunday roast I always use the lower shelf to bake vegetables - either to serve as sides or for other meals. I just love honey roasted carrots and parsnips all year round! During the winter, particularly for festive meals, I like to spice them up with cinnamon or ginger and use maple syrup instead of honey. This maple roasted carrot and parsnip with chestnuts goes well with roast turkey, goose, chicken and ham. If you’re vegan or vegetarian, chop the baked veggies into bite -sized pieces, then mix these (and the cooking jus) with couscous or rice and a handful of rocket leaves!

Ingredients

200g carrot
200g parsnip
1 Tbsp olive oil
2 Tbsp maple syrup
Zest and juice of half an orange
½ tsp ground cinnamon or ginger
½ cup chopped roasted or cooked chestnuts

Instructions

Preheat the oven to 180°C.
Peel the vegetables, then cut them into long, thin pieces. Scatter them into a roasting dish, drizzle with olive oil, season with salt and pepper, then bake for 15 minutes, until tender.
Meanwhile, mix the maple syrup, cinnamon/ginger and the grated zest & juice of the orange.
Take the roasting dish out of the oven, scatter the chestnuts around the vegetables then pour the glaze over and combine well. (Using a silicon brush might help).
Bake for 10-15 minutes or so, until caramelized.
Serve warm.

https://cooktogether.com/recipe-items/maple-roasted-carrot-and-parsnip-with-chestnuts/

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