Roasted orange, maple & fennel seed glazed parsnips & carrots

Name: Roasted orange, maple & fennel seed glazed parsnips & carrots
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 500 g Essential Parsnips; 1 kg Essential Carrots; 1½ tbsp olive oil; 2 tbsp maple syrup; 1 orange (scrubbed), zest of all, juice of ½; 1½ tsp fennel seeds

Pro tip: adding a glaze for the final roasting time is the best way to ensure perfectly tender veg and a gloriously glossy finish (without burning the glaze). We’ve used maple syrup here but you can use honey or agave.

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Gluten freeVegetarianHealthyHigh fibre1 of your 5 a day

Serves6
CourseAccompaniment
Prepare10 mins
Cook45 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g Essential Parsnips
1kg Essential Carrots
1½ tbsp olive oil
2 tbsp maple syrup
1 orange (scrubbed), zest of all, juice of ½
1½ tsp fennel seeds

Preheat the oven to 180ºC, gas mark 4. Cut the parsnips and carrots into batons and arrange on a large baking tray. Toss in the oil and season, then roast for 30 minutes or until just tender
Meanwhile, in a small bowl, mix together the remaining ingredients. When the vegetables are ready, toss through the glaze and cook for a further 10-15 minutes, until glossy and slightly burnished

Typical values per serving when made using specific products in recipe