Name: Sticky Chantenay Carrots and Parsnips
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 6 servings
Ingredients: 300 g baby carrots (Chantenay carrots, whole or halved according to size); 300 g parsnips (peeled and cut into batons); 2 tbsp olive oil; 1 pinch salt pepper (to taste); 3 tbsp maple syrup; 1 tbsp wholegrain mustard; 0.5 null orange (zested and juiced)

Instructions

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1

Preheat the oven to 200°C (fan 180°C). Place baby carrots (300 g) and parsnips (300 g) in a large roasting tin in a single layer. Drizzle with olive oil (2 tbsp), season with salt pepper (1 pinch), and roast for 30 minutes, turning once.
2

Whisk maple syrup (3 tbsp), wholegrain mustard (1 tbsp), and the juice and zest of orange (0.5) in a small jug. Pour the mixture over the vegetables and return to the oven for a further 10 to 15 minutes until caramelised.

Nutrition Facts

Per portion

Divide into portions:

104

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 1 g

Monounsaturated Fat 4 g

Polyunsaturated Fat 1 g

Fiber 5 g

Sugars 10 g

Micronutrients

iron

1mg

20% DV

sodium

80mg

21% DV

calcium

52mg

24% DV

potassium

408mg

52% DV

vitamin a

867mcg

578% DV

vitamin c

11mg

72% DV

vitamin k

19mcg

96% DV