Roasted Carrots & Parsnips with Maple Glaze
This interesting variation is sure to impress, sprinkle with cumin or sesame seeds if desired.
4 people
40 minutes
5 minutes
Ingredients
- 4 large Carrots cut diagonally into pieces
- 2 dstspn Maple Syrup
- 25 g SuperValu Butter
- 2 sprigs SuperValu Fresh Thyme
- 2 - SuperValu Parsnip cut diagonally into pieces
- 0 - SuperValu Whole Black Peppercorns
Method
- Preheat the oven to 190°C/300°F/Gas Mark 6.
- In a large pot of salted water, bring the carrots and parsnip to the boil then reduce the heat and simmer for 10 minutes.
- Drain off the water and add the butter, thyme, maple syrup and seasoning.
- Toss well to combine then place in an even layer on a baking tray.
- Bake in the oven until the vegetables begin to caramelize, this should take between 10 - 15 minutes minutes.
- Remove from oven, and toss vegetables carefully.
- Return to oven for a further 10 minutes until caramelised all over.
- Serve immediately.
