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Zesty glazed carrots & parsnips
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Emerging from the oven glistening and lacquered with butter, clementine juice and vinegar, these roots will seriously up your trimmings game. The quick clementine topping adds fragrance and sweetness to the dish.
Serves: 6 - 8
500g carrots, halved lengthways (quartered if large)
500g parsnips, halved lengthways (quartered if large)
60g unsalted butter, cubed
2 clementines, scrubbed, zest and juice
2 tbsp Belazu Medium Sweet Apple Vinegar or cider vinegar
1/4 x 20g pack fresh thyme
1/2 x 25g pack flat leaf parsley, finely chopped
1. Preheat the oven to 220ºC, gas mark 7. Put the vegetables in a roasting tin along with the butter, clementine juice, vinegar and thyme sprigs. Season and toss to thoroughly coat. Roast for 45 minutes, turning every now and then until golden, glazed and cooked through. Meanwhile, combine the parsley and clementine zest. Scatter the clementine topping over the veg and serve.
Typical values per serving:
This recipe was first published in November 2021.