Spiced Roast Parsnips & Carrots with Maple Syrup & Orange

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  • Serves: 6 to 8
  • Prep Time: 20 mins
  • Ready in: 40 mins
  • Difficulty: Very Easy
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Spiced Roast Parsnips & Carrots with Maple Syrup & Orange


  • 6 medium sized parsnips, peeled and cut into 6 lengthways
  • 6 medium sized carrots, peeled and cut into 4 lengthways
  • 100mls veg oil
  • juice and finely grated zest 1 small orange and 1 small lemon
  • 4 tbsp maple syrup
  • couple pinches mild curry powder
  • 2 shallots, peeled and very finely chopped              
  • pinch salt and pepper                   

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  • 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.

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