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Orange Glazed Roasted Carrot + Parsnip

by Ben, So Vegan December 1, 2021October 26, 2022
December 1, 2021October 26, 2022
Orange Glazed Roasted Vegetables Vegan Recipe

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 people Prep Time: 8 minutes Cooking Time: 35-40 minutes 35-40 minutes
Nutrition facts: 200 calories 20 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

  1. Preheat the oven to 200°C fan / 425°F.
  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. Meanwhile zest the orange and save the zest for later. Then cut the orange in half and squeeze out 3 tablespoons of juice.
  4. Remove the tray from the oven and add the thyme, maple syrup and 3 tablespoons of freshly squeezed orange juice.
  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. 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. Serve up with Christmas dinner, Thanksgiving, or Sunday roasts.
Did You Make This Recipe?
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