Servings 6
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour


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


  • Preheat 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 a boil.
  • Once boiling, simmer for 1 minute, then strain carefully in a colander.
  • Meanwhile, place the baking tray of oil into the preheated oven until hot and slightly smoking.
  • Remove from the oven and carefully add the parsnips and carrots. Try and keep them all in line it is easier to turn them.
  • Sprinkle with a little salt and 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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Nutrition Facts
Spiced Roast Parsnips & Carrots with Maple Syrup & Orange
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course Christmas, Christmas Recipes, Christmas Vegetables, Vegetables
Cuisine Christmas, ITV This Morning, Winter
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