Maple-roasted rainbow carrots & parsnips

Using our Rainbow Carrots and Parsnips, this side dish brings out the natural sugars of the roots to perfectly complement a hearty dish like our beef stout stew or garlic and balsamic venison loin. 

Ingredients 

• 500g Rainbow Carrots 
• 500g Parsnips 
• 2 tbsp Olive Oil 
• 2 tbsp Maple Syrup (or honey) 
• 1 tsp Rosemary (finely chopped) 
• Salt and Pepper. 

Method 

1. Peel and halve the carrots and parsnips lengthways.  
2. Toss them in a roasting tin with the oil, syrup, rosemary, and seasoning.  
3. Roast at 200°C for 30–35 minutes, turning halfway through, until the edges are caramelized and sticky.