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Maple-Orange Glazed Root Vegetable Tray Bake

Maple-Orange Glazed Root Vegetable Tray Bake

Side Dish | with Roasted Carrots, Parsnips and Pecans

4.0(49)

Recipe Development TeamUpdated on April 01, 2026

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Calories

:

353 kcal

Protein

:

7.7g protein

Total

:

30 minutes

Difficulty

:

Easy

Veggie

Allergens:

Mustard
Nuts
Pecan Nuts
Pistachio nuts
Almonds
Cashew nuts
Sesame
Nuts
Peanut
Brazil nuts
Hazelnuts
Macadamia Nuts
May contain traces of allergens

Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Parsnips and carrots are a quintessential Christmas side dish. This recipe takes them to the next level by adding an orange, honey and mustard glaze to bring out the flavours of the roasted root veg.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

4 unit(s)

Carrot

2 unit(s)

Parsnip

1 unit(s)

Orange

1 sachet(s)

Maple Syrup

10 grams

Wholegrain Mustard

(Contains: Mustard)

1 bunch(es)

Flat Leaf Parsley

25 grams

Pecan Nut Halves

(Contains: Nuts, Pecan Nuts May contain traces of: Pistachio nuts, Almonds, Cashew nuts, Sesame, Nuts, Peanut, Brazil nuts, Hazelnuts, Macadamia Nuts)

Nutritional information

Energy (kJ)1478 kJ

Energy (kcal)353 kcal

Fat12.9 g

of which saturates1.4 g

Carbohydrate56.4 g

of which sugars37.6 g

Dietary Fibre22 g

Protein7.7 g

Salt0.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

Instructions

Roast the Root Veg

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Trim the carrots and parnsips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

c) Pop the carrots and parsnips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

d) When the oven is hot, roast on the top shelf until tender, 20-25 mins.

Add the Sticky Glaze

2

a) Meanwhile, juice the orange into a small bowl (juice less if you prefer a milder citrus taste).

b) Mix the maple syrup and wholegrain mustard into the orange juice.

c) Once the carrots and parsnips have roasted for 15 mins, remove the tray from the oven and pour over the sticky glaze. Stir together to coat.

d) Return to the oven to roast for the remaining time until tender, 5-10 mins.

Finish and Serve

3

a) Meanwhile, finely chop the parsley (stalks and all) and roughly chop the pecans.

b) Once the carrots and parsnips are cooked, sprinkle over the parsley and the pecans. Stir to combine.

c) Transfer to a serving dish.

Enjoy!

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