No-fuss chunky roasted carrots and parsnips, which we roast with orange juice and zest, as well as fresh thyme.
We always leave skins on our veggies because they add more nutrition and even more flavour!
Don’t be afraid to be a little generous with the salt. It’ll help add a crispy layer to the veggies.
Orange Glazed Roasted Carrot + Parsnip
Serves:6 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
500g (17.6oz) carrots, cut into strips
500g (17.6oz) parsnips, cut into strips
salt + pepper
olive oil
1 orange
3 tbsp maple syrup
10 sprigs of thyme, plus extra for decoration
Method
Preheat the oven to 200°C fan / 425°F.
Add the veggies to a large baking tray. Season generously with salt and pepper and drizzle with olive oil. Toss through then roast for 20 minutes.
Meanwhile zest the orange and save the zest for later. Then cut the orange in half and squeeze out 3 tablespoons of juice.
Remove the tray from the oven and add the thyme, maple syrup and 3 tablespoons of freshly squeezed orange juice.
Give the veggies a mix until they’re fully coated in the sauce, then pop the tray back in the oven for another 15-20 minutes or until the veggies are golden brown.
Remove the veggies from the oven and transfer them to a serving plate. Top with some zest from the orange and a couple of extra thyme leaves.
Serve up with Christmas dinner, Thanksgiving, or Sunday roasts.
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