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.
