Roasted Orange, Maple, And Fennel Seed Glazed Parsnips And Carrots

Roasted Orange, Maple, And Fennel 

Seed Glazed Parsnips And Carrots

 Pro tip:  Adding a glaze at the final roasting time is the best way to ensure perfectly tender veggies and a gloriously glossy finish, (without burning the glaze).  You can us maple syrup, honey or agave.

Ingredients:

500 grams Parsnips or one pound

1 kg carrots or two pounds

1 1/2 tablespoon olive oil

2 tablespoon maple syrup

1 orange, scrubbed and zested, then juiced of 1/2 of the orange

1 1/2 teaspoons fennel seed

Directions:

Preheat oven to 180 C or  350 F.

Cut the parsnips and carrots into planks of like size and arrange on a baking sheet.  Toss in the oil and season, then roast for 30 minutes or until just tender.

Meanwhile, in a large bowl mix together the remaining ingredients.  When the vegetables are ready to toss through the glaze and cook for a further 10-15 minutes, until glossy and slightly burnished.    

Serves 6 to 8

Leftovers?  Try using with making  "Roasted Vegetables & Taleggio Focaccia Pugilese".  Recipe follows tomorrow.