Spiced Roast Parsnips & Carrots with Maple Syrup & Orange

Method

• Pre-heat the oven to 190° C, gas 5.
• Place the oil into a deep baking tray.
• Place the carrots and parsnips together into a large pan, cover with cold water and a pinch of salt and bring to the boil.
• Once boiling, simmer for 1 minute then strain carefully in a colander.
• Meanwhile place the baking tray of oil into the pre heated oven until hot and slightly smoking.
• Remove from the oven and carefully add the parsnips and carrots, try and keep them all in line, its easier to turn them.
• Sprinkle with a little salt and the curry powder, the curry powder replaces the pepper, so go careful.
• Cook for 20 minutes, then carefully turn them over and cook for a further 15 minutes.
• Once browned and cooked, finally drizzle over the maple syrup and orange zest and juice return to the oven for about 5-10 minutes to glaze and evaporate.
• Take care at this point or they will burn.