Roasted carrots and parsnips with maple and orange glaze
7 Dec 2015
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Background
These roasted carrots and parsnips with maple and orange glaze complement a Christmas dinner or Sunday roast (particularly poultry) really well. Use proper maple syrup (or honey)!
Ingredients
- 200g baby or tender carrots
- 200g parsnips
- 1 Tbsp olive oil
- 2 Tbsp maple syrup
- ½ small orange (zest and juice)
- the leaves from 3 sprigs of thyme
Instructions
- Preheat the oven to 180°C.
- Clean the vegetables then cut them into long batons.
- Place these into a roasting dish, drizzle with olive oil and sprinkle with most of the thyme. Season with salt and pepper, then bake for 25 minutes, until tender.
- Meanwhile, mix the maple syrup (or honey) with the orange juice and the grated zest of the orange.
- Take the roasting dish out of the oven, pour the glaze over the vegetables and bake for 10 minutes or so until caramelized. Scatter the remaining thyme on to top before serving.
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Categories
- Meal Type: - Quick & Easy - Roast - Seasonal - Side
- Cuisines: - USA
- Occasions: - Christmas - Dinner Party - Sunday Lunch - Thanksgiving - Valentine's Day
- Ingredients: - Roots & Bulbs
- Health and Diet: - Dairy Free - Gluten Free - Healthy - High Fibre
- Skill Levels: - Easy
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