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Carrots and parsnips with maple and orange glaze

Name: Carrots and parsnips with maple and orange glaze
Yield: serves 8
Cuisine: British recipes
Ingredients: 400g chantenay carrots, cut; into batons; 400g parsnips, cut into batons; 2 tbsp olive oil; Small handful fresh thyme leaves; Grated zest and juice of ½ orange; 4 tbsp maple syrup

Published: 30 Nov 09
Updated: 24 Oct 24

Sweet glazed carrots and parsnips are a notable accompaniment to a Christmas lunch. These vegetables with maple and orange glaze are even sweeter, as they can be frozen in advance.

Go for maximum stickiness and take a look at our balsamic and brown sugar roast carrots and parsnips too.

Easy
December 2009

Test kitchen approved

serves 8
Takes 10 minutes to make, 40 minutes to cook

Sweet glazed carrots and parsnips are a notable accompaniment to a Christmas lunch. These vegetables with maple and orange glaze are even sweeter, as they can be frozen in advance.

Go for maximum stickiness and take a look at our balsamic and brown sugar roast carrots and parsnips too.

Vegetarian recipes

Nutrition: per serving

Calories: 96 kcals
Fat: 3.5g (0.5g saturated)
Protein: 1.2g
Carbohydrates: 15.8g (11.1g sugar)
Salt: trace

Per serving:

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Ingredients

400g chantenay carrots, cut
into batons
400g parsnips, cut into batons
2 tbsp olive oil
Small handful fresh thyme leaves
Grated zest and juice of ½ orange
4 tbsp maple syrup

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Put the carrots and parsnips in a large roasting tin, drizzle with the oil, salt and pepper and most of the thyme, and roast for 30 minutes.
Drizzle over the orange juice and zest and maple syrup, and roast for 10 minutes until caramelised. Scatter with thyme before serving.

Recipe from December 2009 Issue

Nutrition

Per serving:

Nutrition: per serving

Calories: 96 kcals
Fat: 3.5g (0.5g saturated)
Protein: 1.2g
Carbohydrates: 15.8g (11.1g sugar)
Salt: trace

delicious. tips

To freeze: Parboil the prepared carrots and parsnips in boiling water for 4-5 minutes, drain, then place in a single layer on a bking sheet until cool. Open-freeze until solid, then transfer to freezer bags. When you want to eat them, put the frozen veg in a roasting tin with a drizzle of oil and roast for 15 minutes, then add the glaze.