Maple Roasted Carrots & Parsnips

I am big on my veggies and I think they deserve to be as much a star on Christmas Day as the meat elements. These crispy wedges are in fact fantastic all year around with a lovely sweetness from the clementine juice (you can use orange) and maple syrup.


Makes enough for 2 adults and 2 small children but just increase as necessary


 2 carrots, peeled and cut into 6 'wedges'

2 parsnips, peeled and cut into 6 'wedges'

1 clementine, juice only

1-2 tbsp maple syrup

a small handful of thyme sprigs

two rosemary sprigs

1 bulb of garlic cut in half horizontally

1-2 tbsp olive oil


Preheat the oven to 200oC and have a large roasting tray ready. Bring a large pan of water to boil and add the carrots, thyme and rosemary and boil for 5minutes. Add the parsnips and boil for another 4 minutes. Drain and allow to steam dry for 5-10 minutes. Mix together the clementine juice, maple syrup and olive oil and set aside.

to roast: add the vegetables, herbs and garlic to your roasting tray and drizzle over the dressing. Toss so everything is covered and then place in the oven for 50 minutes or until golden. Check after 25 minutes to make sure that they are not catching and move the vegetable around. Once ready- serve immediately or cover with foil until everything else is ready.