Sticky Chantenay carrots and parsnips recipe

Name: Sticky Chantenay carrots and parsnips
Yield: Serves 6
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

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

Shop your ingredients

Tesco Chantenay Carrots 400g
300g (10oz) Chantenay carrots, whole or halved according to size
£1.00
£2.50/kg
Tesco Parsnips Loose
Aldi Price Match
300g (10oz) parsnips, peeled, cut into batons
£0.22
£1.48/kg
Tesco Olive Oil 250Ml
2tbsp olive oil
£3.10
£12.40/litre
Tesco Finest Grade A Amber Maple Syrup 330G
3tbsp maple syrup
£6.85
£20.76/kg
Tesco Wholegrain Mustard 180G
Aldi Price Match
1tbsp grainy mustard
£0.44
£2.44/kg
Tesco Oranges Each
½ an orange, zested and juiced
£0.35
£0.35/each

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.