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Sticky Chantenay carrots and parsnips recipe

Sticky Chantenay carrots and parsnips recipe

284 ratings

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  • Serves 6
  • 10 mins to prepare and 45 mins to cook
  • 104 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 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

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    1g 4%
  • Sugars

    10g 11%
  • Salt

    0.2g 3%

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


  1. 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.
  2. 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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