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Maple mustard roots

The sweetness of this side dish makes it the ideal accompaniment to roast turkey

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 135
  • Carbohydrates 22
  • Saturated Fat 0
  • Sugar 14
  • Protein 3
  • Fat 5
  • Fibre 7
  • Salt 0.21

Nutrition per serving

  • Calories 135
  • Carbohydrates 22
  • Saturated Fat 0
  • Sugar 14
  • Protein 3
  • Fat 5
  • Fibre 7
  • Salt 0.21

Ingredients

  • 800g small carrots, peeled and halved or quartered lengthways if large
  • 800g parsnips, peeled and cut into long wedges
  • 3 tbsp maple syrup
  • 1 tbsp wholegrain mustard
  • 2 tbsp rapeseed oil or sunflower oil

Method

  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.

  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.

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