On Friday night, we all bundled into our fluffiest coats, hats and scarves to see our town’s Christmas lights get switched on.
I had been waiting and waiting to start my favourite festive things – in other words, dancing around the kitchen to cheesy Christmas songs – and this was the signal I needed to finally embrace it!
Christmas is coming, folks!
Anyway, if you are already starting to think about your Christmas dinner table – or perhaps you’re thinking more about your Thanksgiving dinner – then these Maple-Glazed Roasted Carrots & Parsnips are the perfect side dish.
Thanks to that delicious sweetness from the maple syrup and parsnips, these vegan-friendly roasted veggies will go down a treat for even the most ardent of veggie haters (i.e fussy toddlers and kids).
They are also incredibly simple to make, yet look beautiful and festive on a dinner table!
Maple Glazed Roast Carrots & Parsnips
- Serves 4
- 400g organic carrots, peeled and roughly chopped into chunks
- 300g parsnips, peeled and chopped
- 1.5 tbsp oil (I used Ross & Ross Roast Potato Oil)
- 3 tbsp maple syrup
- 1/2 to 1 tbsp wholegrain mustard (according to taste)
- Salt and pepper, to taste (I used one of Ross & Ross Veggie Rubs)
- Small handful fresh thyme, chopped
- Pomegranate seeds, to serve
Preheat oven to 200C and line a baking tray with baking paper. Arrange the carrots and parsnips onto the baking tray, then drizzle with the Roast Potato Oil and lightly season with salt and pepper. Roast for 25-30 minutes (or until softening), turning half-way through.
Whisk together the maple syrup, mustard and a small sprinkle of salt and pepper. Use a pastry brush to apply to the cooking veg, sprinkle over the Thyme leaves, then place back in the oven to bake for around ten more minutes, or until caramelising. Serve warm with a sprinkling of pomegranate seeds.