Maple Mustard Roots
Capture the essence of the autumn season with this delightful and flavorful Roasted Carrots and Parsnips recipe. These root vegetables are glazed with a delicious mix of maple syrup, wholegrain mustard, and oil, creating a sticky and golden coating that enhances their natural sweetness. Perfect as a festive side dish or a comforting addition to any meal, these roasted carrots and parsnips are sure to become a favorite in your culinary repertoire.
— Constant Cookbook
Ingredients
- 800g small carrots , peeled and halved or quartered lengthways if large
- 800g parsnips , peeled and cut into long wedges
- 3 tbsp maple syrup
- 1 tbsp wholegrain mustard
- 2 tbsp rapeseed oil or sunflower oil
Instructions
- Bring a large pan of salted boiling water to the boil. Tip in the roots, bring back to the boil and cook for 3 mins. Drain well, then tip onto a large, lipped roasting tin. Whisk together the syrup, mustard and oil with some seasoning, then gently toss with the veg. Cover with cling film for up to 24 hrs.
- Bring to room temp before cooking. After the turkey comes out, roast at 220C/200C fan/gas 7 for 30 mins until golden and sticky.
Cook Time
35M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Calories: 135 calories
- Fat Content: 5 grams fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.21 milligram of sodium
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