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Roasted carrots and parsnips with maple and orange glaze

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)!
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g baby or tender carrots
  • 200 g parsnips
  • 1 Tbsp olive oil
  • 2 Tbsp maple syrup
  • ½ small orange zest and juice
  • the leaves from 3 sprigs of thyme

Method
 

  1. Preheat the oven to 180°C.
  2. Clean the vegetables then cut them into long batons.
  3. 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.
  4. Meanwhile, mix the maple syrup (or honey) with the orange juice and the grated zest of the orange.
  5. 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.