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Whilst rummaging around the Waitrose supermarket recipe website today, I stumbled across this recipe which sounds really nice. I also couldn't help wondering if some cinnamon would work instead of the wholegrain mustard for a nice warming veg...
Maple-roast parsnips and carrots
Ingredients
500g carrots
500g parsnips, peeled
2 tbsp olive oil
4 tbsp maple syrup
2 tbsp wholegrain mustard
Method
Preheat the oven to 220°C, gas mark 7. Place a roasting tray in the oven to heat up.
Meanwhile, slice the carrots and parsnips lengthways into halves or quarters so that they are evenly sized.
In a large bowl, whisk together the olive oil, maple syrup and mustard.
Add the vegetables to the bowl and toss thoroughly to coat in the glaze.
Place on the hot tray and roast for 30 minutes until the vegetables are tender and caramelised.
www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/maple-roast-parsnipsandcarrots.html
Maple-roast parsnips and carrots
Ingredients
500g carrots
500g parsnips, peeled
2 tbsp olive oil
4 tbsp maple syrup
2 tbsp wholegrain mustard
Method
Preheat the oven to 220°C, gas mark 7. Place a roasting tray in the oven to heat up.
Meanwhile, slice the carrots and parsnips lengthways into halves or quarters so that they are evenly sized.
In a large bowl, whisk together the olive oil, maple syrup and mustard.
Add the vegetables to the bowl and toss thoroughly to coat in the glaze.
Place on the hot tray and roast for 30 minutes until the vegetables are tender and caramelised.
www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/maple-roast-parsnipsandcarrots.html