Sticky Chantenay carrots and parsnips recipe

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  • Serves 6
  • 10 mins to prepare and 45 mins to cook
  • 104 calories / serving
  • Freezable
  • Healthy
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Sticky Chantenay carrots and parsnips HERO

Preheat the oven to gas 6, 200°C, fan 180°C. Place the carrots and parsnips in a large roasting tin in a single layer, drizzle with olive oil and season. Roast in the oven, turning occasionally, for 30 minutes. Remove from oven.

Mix the maple syrup, mustard and orange juice and zest in a jug and pour over the semi-roasted vegetables. Return the veg to the oven and roast for a further 10-15 minutes or until caramelised and sticky.

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  • Ingredients

  • 300g (10oz) Chantenay carrots, whole or halved according to size
  • 300g (10oz) parsnips, peeled, cut into batons
  • 2tbsp olive oil
  • 3tbsp maple syrup
  • 1tbsp grainy mustard
  • ½ an orange, zested and juiced
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  • Energy 436kj 104kcal 5%
  • Fat 4.7g 7%
  • Saturates 0.7g 4%
  • Sugars 10g 11%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 14.8g Protein 1.5g Fibre 4.5g

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