Sticky Chantenay Carrots and Parsnips
Give your roasting vegetables the VIP treatment with this vibrant vegan side dish. A sweet and tangy glaze of maple syrup, wholegrain mustard, and fresh orange zest creates perfectly caramelised Chantenay carrots and parsnips. Ideal for elevating any holiday spread or Sunday dinner.
Price per Serving
Instructions
- 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
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