Maple Roasted Carrots and Parmesan Parsnips

Super simple
Super simple
Super simple
Super simple
0:55 m

Fed up of cooking the same Christmas veg every year? We're here to up your side dish game with our Maple Roasted Carrots and Parmesan Parsnips! These sweet and sticky delights are the perfect complement to any dinner. Check out the full recipe below!

Start cooking ➞




For the Maple Carrots

<item-todo-done>800g carrots<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>2 tbsp wholegrain mustard<item-todo-done><item-todo-done>4 sprigs of thyme<item-todo-done>

For the Parsnips

<item-todo-done>800g parsnips<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>½ tsp salt<item-todo-done>

For the Almond Parmesan

<item-todo-done>30g almonds<item-todo-done><item-todo-done>2 tbsp nutritional yeast<item-todo-done><item-todo-done>1 tbsp dried oregano<item-todo-done><item-todo-done>½ tsp salt<item-todo-done>

Before you start

Oven preheated to 200*C fan setting | Kettle boiling | Colander or sieve | Large baking tray lined with parchment paper | Food processor or blender

Prepare the Maple Carrots and Parsnips

  • Wash and trim the carrots
  • Bring a large pot of salted water to the boil. Once boiling, add the carrots and simmer for 5 minutes to soften them. Drain and allow to steam dry for at least 5 minutes
  • Arrange the carrots in a single layer on a large baking tray. Drizzle with the olive oil and sprinkle with salt. Bake for 30 minutes until the carrots are perfectly cooked
  • Peel and wash the parsnips, them cut into equal sized pieces
  • Bring a large pot of salted water to the boil. Once boiling, add the parsnips and simmer for 3 minutes to soften. Drain and allow to steam dry for at least 5 minutes
  • Tip the parsnips into a large baking tray and toss with the olive oil and salt, spread them into a single layer and roast for 30 minutes

Prepare the Maple Glaze

  • Combine the olive oil, maple syrup, wholegrain mustard and thyme leaves to form a glaze

Prepare the Almond Parmesan

  • Spread the almonds out on the baking tray and roast for 8 minutes
  • Remove the almonds from the oven, add them to a bowl and leave to cool to room temperature
  • Add the almonds, nutritional yeast , oregano and a big pinch of flakey sea salt to food processor or blender, and blitz into a coarse meal

Finish the Vegetables

  • Once the carrots have been cooking for 15 minutes coat them in the maple glaze and leave to cook for a further 15 minutes then take out the oven
  • Carefully remove the parsnips from the oven and layer each parsnip with the almond parmesan. Return to the oven for 10 minutes so that they crisp up
  • Serve both the carrots and parsnips and dig in!
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