• 400 g bunch of British carrots
  • 450 g frozen British roasting parsnips
  • 1 tbsp olive oil
  • 3 tbsp maple syrup


  1. 1

    Preheat the oven to 220ºC, fan 200ºC, gas 7. Wash and trim the carrots (halve any larger ones). Parboil for 5 minutes and drain.

  2. 2

    Place in a large roasting tin with the frozen British roasting parsnips and the olive oil. Toss to coat. Roast for 30 minutes, stirring occasionally, until golden.

  3. 3

    Drizzle over the maple syrup and roast for a further 10 minutes. Transfer to a warmed dish and serve sprinkled with parsley, if you like.

Nutritional Details

Each serving provides
  • Energy 523kj 125kcal 6%
  • Fat 2.9g 4%
  • Saturates 0.5g 3%
  • Sugars 14.8g 16%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 339kj/81kcal

Each serving provides

20.1g carbohydrate 5.8g fibre 1.8g protein

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