Cider and maple syrup roasted roots

    Carrots and parsnips are tossed in a cider and maple syrup sauce, then roasted to create a wonderful side dish for roast pork or beef.

    2 people made this

    Serves: 8 

    • 675g slender carrots
    • 675g slender parsnips
    • 160ml apple cider or apple juice
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons pure maple syrup
    • 2 tablespoons olive oil
    • 2 teaspoons chopped fresh thyme, plus more for garnish
    • 1 teaspoon cracked black pepper
    • 1/4 teaspoon salt
    • 1/8 teaspoon cayenne pepper

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Arrange oven racks on top and third rack in oven. Preheat oven to 200 C / Gas 6. Line 2 large rimmed baking trays with foil.
    2. Peel and trim carrots and parsnips, leaving about 2cm of the carrot tops, if desired; slice each in half lengthwise - or quarter lengthwise if larger in size.
    3. Whisk together apple cider, cider vinegar, maple syrup, olive oil, black pepper, salt and cayenne pepper in a very large bowl. Add carrots and parsnips and toss to coat. (This can be made to this point up to 1 day ahead. Cover bowl and refrigerate.)
    4. Divide vegetables and liquid evenly among prepared pans, spreading in a single layer. Roast, stirring twice and rotating pans between top and bottom racks once, until vegetables are tender and browned and liquid has evaporated, about 35 minutes. Garnish with additional fresh thyme.

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