Marmalade roasted carrots and parsnips recipe

  • Serves 8
  • 20 mins to prepare and 30 mins to cook
  • 84 calories / serving
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Sweet and sticky, and the perfect side for your Christmas turkey dinner. Can be cooked and frozen for up to a month, helping you get ahead on the day. 

Preheat the oven to gas 6, 200°C, fan 180°C. Put the veg in a roasting tin. Drizzle with the oil and scatter over most of the thyme; season. Roast for 30-40 minutes or until softened.

Toss the veg in the marmalade, honey and remaining thyme until coated. Roast for a further 10-15 minutes or until golden. 

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  • Ingredients

  • 500g (1lb) carrots, cut lengthways
  • 500g (1lb) parsnips, cut lengthways
  • 2 tbsp olive oil
  • 6 thyme sprigs, leaves picked
  • 2 tbsp fine cut marmalade
  • 2 tbsp clear honey
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  • Energy 353kj 84kcal 4%
  • Fat 1.1g 2%
  • Saturates 0.2g 1%
  • Sugars 13.3g 15%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 71.9g Protein 1.5g Fibre 5.1g

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