Maple-roast parsnips and carrots

Name: Maple-roast parsnips and carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 500 g carrots; 500 g parsnips, peeled; 2 tbsp olive oil; 4 tbsp maple syrup; 2 tbsp wholegrain mustard

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.

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Hugh Bonneville on episode 12, season 2 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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Vegetarian

Serves8
CourseSide
Prepare10 mins
Cook30 mins
Total time40 mins

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Ingredients

500g carrots
500g parsnips, peeled
2 tbsp olive oil
4 tbsp maple syrup
2 tbsp wholegrain mustard

Method

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.