Glazed Parsnips and Carrots with Pistachio

dinner

Everyone agreed that this side dish was the best 🙂

8 medium parsnips (you can of course use bigger/smaller and adjust quantities)
8 medium carrots
a little sunflower oil to rub
a couple of teaspoons of maple or golden syrup
a teaspoon of rough seasalt
a handful of natural pistachios (not salted or roasted)

Peel/scrape the vegetables and cut into quarters, once lengthways and once across the middle. Rub them with oil and place in roasting tin. Drizzle syrup. Sprinkle salt and pistachios. Roast in a hot oven for about half an hour.

For more festive recipes see our Vegan Christmas or Yule page

4 thoughts on “Glazed Parsnips and Carrots with Pistachio”

  1. I did sprouts quite similar to this… roast for 20 mins w/ olive oil drizzled on top. After 20 mins add 1 spoon maple syrup and chopped pecans and roast for a further ten mins. Even my mother in law who hates sprouts loved them and my 2 and 6 year old :o) I shall deffo try the roasted carrots, ‘snips and pistachios though.

  2. I did sprouts quite similar to this… roast for 20 mins w/ olive oiool drizzled on top. After 20 mins add 1 spoon maple syrup and chopped pecans and roast for a further ten mins. Even my mother in law who hates sprouts loved them and my 2 and 6 year old :o) I shall deffo try the roasted carrots, ‘snips and pistachios though.

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