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.
Maple-roast parsnips and carrots
500g parsnips, peeled
2 tbsp olive oil
4 tbsp maple syrup
2 tbsp wholegrain mustard
- 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.
- 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.
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
Typical values per serving:
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This recipe was first published in November 2014.