Maple roasted carrot and parsnip with chestnuts

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!

Print Recipe

Prep Time 10

Cook Time 25

Resting Time 4

Total Time 35

Servings: 4 people

Cuisine: USA

Calories: 1234

Ingredients Method

Ingredients

200 g carrot
200 g 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

Method

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.