MAPLE ROAST CARROTS AND PARSNIPS
These carrots and parsnips with maple syrup and a sprinkling of pecans bring a welcome sweet and nutty edge to your Sunday or Christmas roast dinner.
Equipment
- Chopping board
- Scales & bowl
Ingredients
- 2 tablespoons olive oil
- 500 g carrots, peeled see notes for cooking larger quantity
- 500 g parsnips, peeled see notes for cooking larger quantity
- Salt & black pepper to taste
- Maple syrup for drizzling
- 50 g pecans snapped in half lengthways (optional)
Instructions
- Preheat the oven to 220ºc/200ºc fan/425ºf/gas 7 (see notes for if you need to roast at 200ºc/180ºc fan/400ºf/gas 6).
- Top and tail the carrots. Then slice in half lengthways. Long carrot halves should then be cut in half horizontally at the middle. Very thick carrots can be quartered lengthways.
- Top and tail the parsnips. Leave skinny parsnips whole and if thick, slice in half lengthways.
- Add the oil, salt and black pepper to a medium-large roasting pan and add the carrots and parsnips. Toss until well coated. Arrange them in an even layer.
- Transfer to the oven and roast for 35 minutes. Then remove and turn the carrots and parsnips over. Drizzle over a good amount of maple syrup, trying to get some on each piece. Then sprinkle over the pecans and put back in the oven to roast for a further 10-15 mins, until tender and golden. If you are doubling up or have a crowded pan with overlapping, put into oven 10 minutes earlier, and then turn at 30 minutes and roast for a further 10 minutes before removing and adding the syrup and the pecans & continuing to roast for the final 10-15 minutes.
Notes
ROASTING A LARGER QUANTITY
You can cook as much as you like. Use a large roasting pan and if you have a full pan with carrots and parsnips lying on top of each other, add 10 minutes to the next 10 minute cooking time after you have taking the veg out and tossed it.ROASTING AT A LOWER TEMP
To roast at 200ºc/180ºc fan roast for 30 mins, toss the veg around, roast for a further 20 minutes. Then add the maple syrup and pecans and roast for a further 10 minutes.Baby & Toddler
Don’t add salt to the oil. You can leave their carrot and parsnips in one corner of the roasting pan and don’t drizzle with maple syrup.
BABY-LED WEANING
On serving, if the carrot and parsnip pieces are too thick, slice them in half lenghtways for 9 months and under. Chop into bitesize pieces for 12 months +. You can crush up a few pieces of pecans if you like for them to try, or you can leave them off.
SPOON FEEDING
6 MONTHS roughly chop and purée using your stick blender, along with the rest of their roast.
7-12 MONTHS roughly chop and pulse in your mini-food chopper along with the rest of their roast until the right consistency is achieved.
1 YEAR + using a sharp knife and fork, chop into small bitesize pieces.
Nutrition
Calories: 321kcalCarbohydrates: 43gProtein: 4gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 100mgPotassium: 943mgFiber: 11gSugar: 18gVitamin A: 20890IUVitamin C: 29mgCalcium: 106mgIron: 1mg
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