Maple mustard roots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 800g small carrotspeeled and halved or quartered lengthways if large
- 800g parsnippeeled and cut into long wedges
- 3 tbsp maple syrup
- 1 tbsp wholegrain mustard
- 2 tbsp rapeseed oilor sunflower oil
Nutrition: per serving
- kcal135
- fat5g
- saturates0g
- carbs22g
- sugars14g
- fibre7g
- protein3g
- salt0.21glow
Method
step 1
Bring a large pan of salted boiling water to the boil. Tip in the roots, bring back to the boil and cook for 3 mins. Drain well, then tip onto a large, lipped roasting tin. Whisk together the syrup, mustard and oil with some seasoning, then gently toss with the veg. Cover with cling film for up to 24 hrs.
step 2
Bring to room temp before cooking. After the turkey comes out, roast at 220C/200C fan/gas 7 for 30 mins until golden and sticky.
