We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Maple-mustard glazed carrots and parsnips
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Maple-mustard glazed carrots and parsnips
Lift humble roasted root vegetables to another level with a sticky maple and mustard glaze
Serves: 8
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
191Kcal
Fat
6gr
Saturates
1gr
Carbs
26gr
Sugars
18gr
Fibre
8gr
Protein
3gr
Salt
0.4gr
Mimi Harrison
Mimi Harrison heads up Beat the Budget, a recipe platform specialising in healthy, inexpensive meals and meal plans
See more of Mimi Harrison’s recipes
Mimi Harrison
Mimi Harrison heads up Beat the Budget, a recipe platform specialising in healthy, inexpensive meals and meal plans
See more of Mimi Harrison’s recipes
Ingredients
- 800g carrots, peeled and quartered lengthways (or halved if thinner)
- 800g parsnips, peeled and quartered lengthways (or halved if thinner)
- 3 tbsp rapeseed oil
- 5 tbsp maple syrup with carob
- 3 tbsp wholegrain mustard
Step by step
- Part-roast the carrots and parsnips the day before: preheat the oven to 200°C, fan 180°C, gas 6, adding a very large baking tray to preheat (use 2 trays if necessary to prevent overcrowding and to maximise crispiness).
- Put the prepared carrots and parsnips in a large bowl, add the rapeseed oil, maple syrup, wholegrain mustard and a generous pinch of salt and pepper, then toss to coat. Spread out evenly on the hot tray.
- Roast for 45 minutes, turning half-way through, until golden and tender. Cool and cover; leave at room temperature on their tray(s).
- To finish, roast the glazed carrots and parsnips for another 15-20 minutes at the same temperature as before to reheat and crisp the vegetables.