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Maple-glazed carrots and parsnips
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500g carrots, halved lengthways (or quartered if large)
500g parsnips, halved lengthways (or quartered if large)
2 tbsp olive oil
4 tbsp maple syrup
10 thyme sprigs
1. Preheat the oven to 220˚C, gas mark 7. Put the veg in a roasting tray, drizzle with the oil and maple syrup and scatter over the thyme. Season, toss to coat evenly, and roast for 30-40 minutes, turning halfway through, until golden.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (8) 591kJ
This recipe was first published in December 2017.