Imagine your favourite roasted carrots and parsnips… but better. This is the recipe you never knew you needed and will completely transform your roast dinner. Adding a little orange juice makes a huge difference to your carrots and parsnips, giving them an explosion of sweetness and flavour; while the maple gives them that beautiful glaze. Going that extra step will WOW your friends and family.
Maple and Thyme Roasted Carrots & Parsnips
Imagine your favourite roasted carrots and parsnips… but better. This is the recipe you never knew you needed and will completely transform your roast dinner. Adding a little orange juice makes a huge difference to your carrots and parsnips, giving them an explosion of sweetness and flavour; while the maple gives them that beautiful glaze. Going that extra step will WOW your friends and family.
Ingredients
- 600 g carrots
- 600 g parsnips
- 3 tbsp olive oil or rapeseed oil
- 1/2 orange juiced
- 3 tbsp maple syrup
- 3 sprigs fresh thyme leaves only
- 3 cracks black pepper
Instructions
- Preheat the oven to 200 degrees celsius and line a large baking tray with baking paper
- Peel and slice the carrots and parsnips lengthways – then chop in half or quarters so they’re all relatively similar in size
- In a small bowl, whisk together the oil, orange juice, maple syrup, thyme leaves, salt and pepper
- Add the parsnips (only) to the baking tray and drizzle half of the sauce over. Place in the oven to cook for 10 minutes
- Remove the tray, add the carrots (make sure that the parsnips and carrots are spread out in a single layer) and pour the remaining sauce over
- Place the baking tray back in the oven for a further 25-30 minutes (or until the carrots and parsnips are golden and crispy)
