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Roasted orange, maple & fennel seed glazed parsnips & carrots

Roasted orange, maple & fennel seed glazed parsnips & carrots

By Zoe Choudhury
10’ Prep time
45’ Cook time
55’ Total time
192 Calories
6 Serving

Summary

Pro tip: adding a glaze for the final roasting time is the best way to ensure perfectly tender veg and a gloriously glossy finish (without burning the glaze). we’ve used maple syrup here but you can use honey or agave.
Zoe Choudhury 0 Followers

Step by Step

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Step 1

Preheat the oven to 180ºC, gas mark 4. Cut the parsnips and carrots into batons and arrange on a large baking tray. Toss in the oil and season, then roast for 30 minutes or until just tender
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Step 2

Meanwhile, in a small bowl, mix together the remaining ingredients. When the vegetables are ready, toss through the glaze and cook for a further 10-15 minutes, until glossy and slightly burnished

Ingredient

  • Olive oil
    Olive oil
    1.5 tbsp
  • Fennel seeds
    Fennel seeds
    1.5 tsp
  • Orange
    Orange
    1
  • Maple syrup
    Maple syrup
    2 tbsp
  • Essential parsnips
    Essential parsnips
    500 grams
  • Essential carrots
    Essential carrots
    1 kilos

Nutrition Facts

View nutrition facts
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