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- Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
- 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.
- 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.
- Pour the whiskey mixture over the vegetables, toss well and return to the oven for 15-20 minutes or until sticky, glazed and golden.
Per serving: 255kcals, 5.6g fat (0.8g saturated), 40.5g carbs (20.9g sugars), 2g protein, 7.4g fibre, 0.081g sodium
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