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Sticky Chantenay carrots and parsnips recipe
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291 ratings
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
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
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Energy
435kj
104kcal
5%
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Fat
5g
7%
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Saturates
1g
4%
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Sugars
10g
11%
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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.