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Roasted orange, maple & fennel seed glazed parsnips & carrots

Roasted orange, maple & fennel seed glazed parsnips & carrots

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

Ingredients

  • 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

Method

  1. 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

  2. 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

Nutritional

Typical values per serving when made using specific products in recipe

Energy

802kJ/ 192kcals

Fat

5.4g

Saturated Fat

0.9g

Carbohydrates

28g

Sugars

21g

Fibre

11g

Protein

2.4g

Salt

0.2g

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