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    Sticky roast parsnips & carrots

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    Sticky roast parsnips & carrots

    • Vegetarian
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 6


    500g parsnips, peeled and quartered
    500g carrots, peeled and quartered
    2 tbsp demerara sugar
    ½ x 20g pack thyme, plus extra to serve
    25g butter, cubed
    250ml dry white wine or orange juice


    1. Preheat the oven to 220°C, gas mark 7. Toss the parsnips and carrots with the sugar and spread over a large roasting tray. Top with the thyme, butter and wine or orange juice. Season to taste.

    2. Roast, turning once, for 30-35 minutes or until golden and caramelised. Top with extra thyme to serve.

    Cook’s tip Peel and quarter the veg then toss with all the remaining ingredients other than the wine/orange juice and set aside in a food bag in the fridge. On the day, scatter into a roasting tin, add the wine/juice and cook as above.

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