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Maple-roast parsnips and carrots

Maple-roast parsnips and carrots

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. It was served with a main course of rosemary & black pepper brined wing rib of beef, plus this selection of delicious sides: sticky pigs in blankets, potatoes dauphinoise, red cabbage & carrot slaw, and maple-glazed Brussels sprouts with bacon. Dessert was this mix-and-match tiramisu.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

3 out of 5 stars(2) Rate this recipe
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

  1. 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.

  2. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

606kJ/ 144kcals

Fat

5.2g

Saturated Fat

0.8g

Carbohydrates

22.4g

Sugars

17.6g

Fibre

4.6g

Protein

1.9g

Salt

0.3g

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