Orange Glazed Roasted Carrot + Parsnip

No-fuss chunky roasted carrots and parsnips, which we roast with orange juice and zest, as well as fresh thyme.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F.

   
2. 2

   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.

   
3. 3

   Meanwhile zest the orange and save the zest for later. Then cut the orange in half and squeeze out 3 tablespoons of juice.

   
4. 4

   Remove the tray from the oven and add the thyme, maple syrup and 3 tablespoons of freshly squeezed orange juice.

   
5. 5

   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.

   
6. 6

   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.

   
7. 7

   Serve up with Christmas dinner, Thanksgiving, or Sunday roasts.