Maple & Orange Carrots & Parsnips
By OcadoLife
Published on 04 October 2022
Side dishes can (and should) be just as delicious as the main course. Carrots go perfectly with cinnamon and balsamic vinegar, while parsnips love honey and mustard – try this recipe to bring out the best in your seasonal veg and serve alongside your next roast dinner or Sunday lunch.Time and servings
50 minsTotal time
4Servings
5 minsPrep time
45 minsCooking time
Ingredients
- 400 g of parsnips, small
- 400 g of carrots
- 1 orange, zest and juice
- 50 ml of maple syrup
- 1 small handful of fresh thyme
- 2 tbsp of olive oil
Method
Step 1
Preheat oven to 220°C/200°C fan/gas 7. Place a large roasting tin in the oven to heat up.Step 2
Meanwhile, peel small parsnips and carrots and slice lengthways in half or in quarters so they are roughly the same size. Place the carrots and parsnips in the hot tray.Step 3
Drizzle over olive oil and a small handful of thyme leaves, and stir to coat. Season with salt and black pepper and place in the oven for 20 mins.Step 4
While they’re roasting, mix the zest and juice of an orange together with maple syrup in a small bowl. Remove from the oven and drizzle the orange and maple syrup mix over the veg, return to the oven for 10 mins or so, until tender and caramelised.