Maple-mustard glazed carrots and parsnips recipe
Lift humble roasted root vegetables to another level with a sticky maple and mustard glaze. This recipe is ideal as a Christmas side, as you can make it in advance of the big day
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Peeler
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
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