Caramelised Carrots and Parsnips with Maple Syrup and Ginger

9 Dec

This is a simple and delicious way to serve tasty festive root veggies! Slightly sweet, it goes wonderfully with our Christmas Sage and Lemon Chickpea loaf which will be on the blog very soon!

You will need:
1kg carrots
250g parsnips
50ml maple syrup
20ml coconut oil or olive oil
1 tsp of ground ginger
Salt & pepper
Chopped parsley

Method:
Preheat oven 190c/200c Fan.

Peel and quarter the carrots lengthwise and cook in boiling water for 3-4 minutes. (This will help them cook a little quicker when baking) drain and cool.

Do the same with the parsnips, but remove middle stem if they are really hard.

Place the veg in a large roasting tray and add the coconut oil, maple syrup and ginger and season with salt and pepper to taste.

Place in the oven and turn every 8-10 minutes until browned and caramelised on both sides. Be careful not to let the maple syrup burn.

Serve warm with some parsley on top.

Top Tips:

You can prep the veg in advance and then do the actual roasting just before they are needed.

If you don’t like maple syrup or just don’t have it in the cupboard, then you can use date syrup or brown rice syrup or even brown sugar.

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