Sticky Chantenay carrots and parsnips recipe
Created by The Tesco Recipes team
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
- Dairy-free
- Vegan
- Vegetarian
- Healthy
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 104.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 10g
of the Reference intake
Carbohydrate 14.8gProtein 1.5gFibre 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
