Serve with a roast, sausages, lentils or as part of a warm grain bowl.
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SEASONAL SIDE
Sticky carrot & parsnip traybake
Carrots and parsnips roasted until caramelised with a light mustard-maple glaze.
SERVES 4PREP 15 minCOOK 40 min
FOSTER'SSticky carrot & parsnip traybakeRECIPE KITCHEN
Method
- 1
Heat the oven to 200°C fan. Peel the carrots and parsnips and cut into similar-sized batons.
- 2
Toss with oil, thyme and seasoning. Spread in one layer and roast for 25 minutes.
- 3
Mix the maple syrup or honey with mustard, spoon over the roots and turn well.
- 4
Roast for another 12–15 minutes until browned, sticky at the edges and tender through the centre.
FOSTER'S TIP
Keep the pieces similar in thickness so the carrots and parsnips finish together.
Cool promptly and refrigerate covered for up to 3 days. Reheat until piping hot throughout.
Mustard. Check the mustard label for additional allergens.
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