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Sticky Chantenay carrots and parsnips recipe

291 ratings

Give carrots and parsnips the VIP treatment at your next Sunday roast with this extra-special side dish. The combination of maple syrup, mustard and orange creates a sticky glaze that works well with both veg. Guests will be asking for more. See method

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

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

Each serving contains

Energy
435kj
104kcal 5%
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

Method

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.

See more Christmas side dishes