Serves 8
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  1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
  2. Place the carrots and parsnips in a bowl, drizzle with the oil and season generously. Toss to coat. Transfer to a large roasting tin and roast for 35 minutes or until golden, turning halfway.
  3. Meanwhile, combine the whiskey and maple syrup in a small pan over a high heat and allow to bubble and reduce until syrupy. Stir in the vinegar.
  4. Pour the whiskey mixture over the vegetables, toss well and return to the oven for 15-20 minutes or until sticky, glazed and golden.

Nutrition Facts

Per serving: 255kcals, 5.6g fat (0.8g saturated), 40.5g carbs (20.9g sugars), 2g protein, 7.4g fibre, 0.081g sodium